Pineapple Banana Muffins

I love to have homemade goodies around for snacks. Other than being the primary care giver for our daughter, my favorite thing about staying home is being in the kitchen. So in my quest for healthier eating habits, I am adapting and experimenting with some of our favorite recipes. And I'm having fun!

There are a lot of substitutions you can make to "healthify" your favorite baked goods. In this recipe, I decreased the sugar, subbed whole wheat flour for half of the all-purpose flour, and subbed unsweetened applesauce for part of the oil. Hubby says this is the best muffin recipe yet!

This recipe made about 80 mini muffins for me. And my wonderful Hubby calculated the calories to be approximately 50 calories per mini muffin. And he says he doesn't like math!

And don't forget to visit Carol for more Saturday Stirrings recipes!



Pineapple Banana Muffins

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/3 cups sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 eggs
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 8 oz can crushed pineapple, drained
2 cups mashed ripe bananas

1. Preheat oven to 350F. Spray muffin pans with non-stick cooking spray. (I don't like to use muffin liners; I feel that it wastes good muffiny-ness!)
2. Combine all dry ingredients in a large bowl.
3. Mix eggs, oil, applesauce, and vanilla extract thoroughly. Stir in pineapple and bananas.
4. Fill each muffin about 3/4 full with batter.
5. Bake for 15-18 minutes, depending on your oven.