This recipe is a Shakar Bakery original, and was inspired by a Hummingbird Cake recipe passed onto me by a friend! The hummingbird cake contains banana, pineapples, and pecans- a very delicious combination! I played around with the recipe until I came up with Pineapple Banana breakfast muffins!
Ingredients:
-1 1/2 Cup Whole Wheat Flour
-1/4 Cup Ground Flaxseed (Optional)
-1 tsp baking soda
-1 tsp baking powder
-1 cup Sugar in the Raw
-2 eggs
-2 tsp ground cinnamon
-2 tsp vanilla extract
-2 RIPE bananas- Mashed (almost black to add more sweetness!)
-8 oz crushed pineapples
-3/4 Cup Unsweetened Apple Sauce
-1 Cup Choice of nut- finely chopped (pecans,almonds and walnuts would work best)
Shakar Bakery Tip:
1. Use fresh pineapple instead buying the canned version. If you don’t have the patience of doing it yourself, make sure that the can says “in its own juice!” instead of “in syrup.”Remember that 8 oz is one cup!
2. If you can’t consume wheat products, try finding a gluten free flour blend, or buy UNBLEACHED whole purpose flour.
Directions:
1. Pre-heat oven temperature to 350°F
2. In a large bowl mix dry ingredients- flour, baking powder, baking soda, sugar, and cinnamon
3.In another large bowl mix wet ingredients- eggs, vanilla, banana, pineapple, apple sauce, and finely chopped nuts
4. Add the wet ingredients to the dry ingredients and mix with an electric mixer until thoroughly mixed
5. Line up muffin pan with muffin paper
6. Fill your muffin cups accordingly with the mix (depending on the size of your tray, it could be 1/3 full or 1/2 full…be careful not to overfill so you don’t have spillage!)
7. Bake in the oven about 30 minutes or until a toothpick comes out clean when you insert it to the center of the muffin!
8. Remove from oven and allow to cool
I loved the taste, and the muffins are great for you! I warn you- if you like super sweet muffins, these won’t be satisfying to you. I thought that the amount of sugar was perfect, but if you want something sweeter, then add maybe 1/2cup more of sugar to your blend.
