In short, muffins do not get the amount of attention that they deserve. Breakfast, brunch, dessert – these treats are everything and anything all at the same time. Pineapples, one of my favorite fruits, are also an amazing snack and taste equally amazing in baked goods, I’ve come to discover. Seriously, the pineapple filled wedding cake that was served at our wedding was quite possibly the best cake I’ve ever eaten (probably something I’m going to have to bake this summer). This muffin recipe is one that I’ve come up with that uses both pineapples and bananas in it. Consequently, this is definitely one of my favorite recipes that I have created!!
Here is everything you’ll need to begin.
First, mash the bananas and dice the pineapple. This recipe calls for 2 cups of mashed bananas. For me, this was equal to about 6 medium-sized bananas. Fresh pineapple is naturally preferred for this recipe, but you can substitute canned pineapple if necessary.
Next, preheat the oven to 350 degrees F (175 C) and line your muffin pan with baking cups. If you prefer not to use baking cups, you could instead spray each cup with non-stick cooking spray.
Now, mix all of the dry ingredients in a large bowl with a spoon. The dry ingredients include the flour, sugar, cinnamon, baking soda, nutmeg and flaxseed. Here is what this should look like:
For the next part, you will need an electric mixer. Start with the eggs, butter, and cream cheese. Mix well on medium speed. I was lucky enough to find this amazing pineapple flavored cream cheese at my local supermarket. If you are able to find this, definitely use that because it tastes soooo great. If not, regular cream cheese will perform just as good.
After mixing the dairy items, add the honey and vanilla extract, and mix again on medium speed. Finally, add the bananas. Mix on high, until the bananas are well dispersed. Then, add the pineapple and mix on high again for about 3 minutes. Your mix should have a medium thickness, be pretty easy to stir and look something like this:
Alas, the mixture is officially complete. Fill each of the twelve baking cups all the way with the mixture and bake with the pan in the center of the oven for 30 minutes.
After 30 minutes, place a toothpick in the center muffin. If the toothpick comes out clean, the muffins do not need to bake any longer. If not, allow them bake for another 5-10 minutes and test again.
Once the muffins are done, the entire kitchen is probably going to smell like cinnamon goodness, and you will want to eat all of them right away (just a prediction ;). But, it is best to let the muffins cool for at least an hour before serving. Eat them alone or pair them with cream cheese spread and more pineapples!
These muffins are the perfect flavor for springtime sunshine and will undoubtedly lead to a great start to your day while there is enough to last! Let me know how they come out or any suggestions for future baking recipes. Enjoy!!