Pineapple Muffins

We’re back at it again with adding fruits to our desserts. This time pineapple is the star of the show. The combination of banana and pineapple adds great flavour and sweetness. Adding fruit to dessert is also a fun and easy way to use up old fruit that has become too ripe. Customize this recipe based on how your taste. Feel free to add seeds, coconut flakes or any other toppings that you enjoy.

Makes 10-12 muffins

 Ingredients:

  • 2 cups whole wheat flour

  • 1 tsp baking soda

  • 3/4 tsp baking powder

  • 3/4 tsp salt*

  • 1 1/2 cups mashed banana (the riper, the better!)

  • 1/2 cup crushed pineapple, drained

  • 2 tbsp pineapple juice from crushed pineapple

  • 1/2 cup sugar*

  • 4 tbsp oil*

  • Optional: 2 tsp vanilla extract*, shredded coconut*

Equipment:

  • Large mixing bowl

  • Medium bowl

  • Whisk or fork

  • Mixing spoon

  • Measuring cups and spoons

  • Muffin pan

  • Muffin liners

  • Oven

  • Oven mitts

*Not included in your summerlunch+ bag

 

Directions:

  1. Preheat oven to 350F and line your muffin pan with liners.

  2. In a large mixing bowl, combine flour, baking power, baking soda and salt. Combine together using a whisk or a fork.

  3. Add mashed banana, crushed pineapple, pineapple juice, sugar and oil. Add optional ingredients at this point.

  4. Fill muffins 3/4 of the way.

  5. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

  6. Allow to cool for at least 15 minutes before eating.

 

Did you Know?: It takes almost 3 years for a single pineapple to reach maturation.🍍

 

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