Total Time
Prep 10 mins
Cook 30 mins

A nice tropical, tasting muffin Makes 30 muffins

Ingredients Nutrition


  1. In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
  2. In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
  3. Spoon into large greased muffin cups filling two-thirds full.
  4. Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Most Helpful

5 5

I used half wheat flour. Omitted the nuts or raisins.Added 1/4 cup coconut..Also added some leftover madarin oranges chopped and drained. Very tasty..Made 4 mini loaves and 6 muffins...

4 5

A very moist muffin. I halved the recipe and then used my JUMBO muffin tins, and got six HUGE muffins. I think I would use a little less oil next time, maybe half the oil and substitute pineapple juice for the rest of the oil, for a little more pinapple-ie flavor. All in all, a great muffin. Keep up the good cookin', Best Teen Chef!

4 5

I would recommend!! This recipe yielded a really moist muffin, I love the pineapple. I used 2 cups reg flour and 1 cup whole wheat. Next time I will use less sugar, I like a less sweet muffin for breakfast. The pineapple w/juice and sugar combination makes a sweet muffin.