Marvelous Banana Pineapple Oat Muffins are wonderful muffins made with whole wheat flour, mashed bananas, crushed pineapple with the juice, wheat germ, rolled oats and a small amount of all-purpose flour. Very moist and tasty, these muffins are great when you need to make a large amount of muffins – perhaps to take to work to share with your co-workers or for a brunch with friends!
This recipe for Marvelous Banana Pineapple Oat Muffins yields 2 1/2 dozen muffins. With the large number of muffins this recipe makes, you may even have some extras to freeze for a later date!
The Recipe – Marvelous Banana Pineapple Oat Muffins
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats, uncooked
1 cup all-purpose flour
1 cup sugar
1/3 cup wheat germ
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 eggs, slightly beaten
1 (8-oz. can) crushed pineapple with the juice (do not drain)
2 cups mashed bananas
1/2 cup vegetable oil
Combine first 8 ingredients in a large bowl; make a well in center of mixture. Add eggs, pineapple, banana, and oil, stirring just until moistened. Spoon or scoop batter into greased muffin pans, filling two-thirds full. Bake at 350º F. for 20 to 22 minutes or until done. Yield: 2 1/2 dozen.
Click here for a printable version of this recipe.
First of all, the original recipe for Marvelous Banana Pineapple Oat Muffins specified that the recipe yield was 2 1/2 dozen (30) muffins, but when I prepared this recipe my yield was 28 muffins. The size of the muffin pans probably accounts for the difference in the number of muffins produced.
In addition, for the mashed bananas in this recipe, I just mash them with a fork. I’m glad this recipe specifies 2 cups of bananas rather than the number of bananas to use since bananas vary so much in size. Don’t drain the juice from the crushed pineapple – the pineapple juice provides the liquid in this recipe.
This muffin recipe relies on eggs and baking soda as the leavening agents. Leavening agents release gas bubbles into the batter causing them to expand or rise – thus producing the porous structure or texture of the baked item. This action is what yeast does for bread, producing a fine texture in the finished product.
Therefore, when making muffins, the wet ingredients are added to a well in the dry ingredients and only stirred until everything is just moistened. Don’t overmix muffin batter or you may have tunnels or holes in the baked muffins from too many bubbles of carbon dioxide.
Muffins are best hot out of the oven but they can be frozen and reheated in the microwave – one minute on high for one frozen muffin.
If you are interested in another muffin recipe that yields a large amount of muffins, check out my recipe for Orange Bran Flax Muffins which produces 2 dozen muffins.
In conclusion, I believe muffins are a great addition to any meal, not just breakfast, and they make great snacks, too!
Remember to Savor the Flavor!
*If you would like to receive new Silver Foodie Posts automatically, please enter your email address in the space at the top of the page or under “Silver Foodie Updates” on the right sidebar, then click “Sign up.” Thank you!
For a list of Link Parties in which I participate weekly, please click on “Link Parties” on the header menu bar.