Banana Pineapple Muffins

Banana Pineapple Muffins

Fruits and cakes always go together. Moreover they are an excellent way to sneak in some healthy fruits into your child’s food. 

Bananas are a very temperamental batch. Leave them on the counter for 2-3 days and they start going black. Though it has been proved that the blacker the bananas the healthier they are.

 Bananas have anti oxidants that help fight cancer cells. And the spottier they are the more anti cancer properties they have. But I bet you can’t make a kid eat black, spotty bananas. No way!! Mine wont touch a banana if it has a single spot or is slightly mushy.

These Banana Pineapple Muffins are absolutely delish!! Adding fruits make it softer and tastier too. I have added raisins. You can add walnuts or almonds to make them healthier.

 Though you use fresh bananas yet it is never advisable to use fresh pineapples in desserts. Pineapples have an enzyme called Bromelain that gives it a slightly bitter taste when you cook them.

Ingredients

1 ½ cups flour

1 cup sugar

½ tsp baking soda

½ tsp salt

½ tsp cinnamon powder

½ cup raisins/nuts

2 eggs

¾ cup oil

2 ripe bananas, mashed

1 cup pineapple, pureed ( Always use tinned pineapple in desserts)

Mix together flour, sugar, baking soda, salt, cinnamon and sugar. 

Blend together oil and eggs. Add the mashed bananas and crushed pineapples. 

Now fold in the dry ingredients into the wet ingredients.

Preheat the oven to 170 degrees Celsius. Pour the batter into muffin cases.

 Bake for 20-25 minutes at 170 degrees.

 Check with a toothpick to see if they are done.