Top of the muffin to you! ty6u8i

Thanks go to Bianca for today’s embellished post title. ;/’;/


She’s super helpful.

Today we woke to winter weather. OF course. I’m getting so flipping sick of this house!!! I mean, it’s great and all, but I’ve about had it. I’m loving the Olympics, I love foregoing real pants in favor of leggings, and I like the option of not showering as frequently as society demands, but I need to start getting out more. I mean- we could go places. It is an option. But with the cold and the effort required to fully ready all four of us ladies… it’s not a very attractive option. The pants, the boots, the mittens that must be put on at least 17 times between the back door and the car, the inevitable trip back into the house with somebody who realized they had to pee only AFTER I struggled them into their carseat… it’s a headache. And I’m sort of lazy. And so we hibernate. We hibernate and we send Nate to the grocery store on his way home from work.

And we make muffins.

Saw this recipe on Pinterest last week, and immediately thought yes. Banana and pineapple are tropical flavors and while I may not be able to gallivant off to the tropics to escape Edmonton like some people, I can still bake with pineapple, dammit. So today I made Pineapple Banana Muffins and they were delicious. Here is the recipe, ganked from this nice lady (I mean, I don’t know her, but she has a mean muffin recipe, so I’m assuming she’s nice.)

(I swear, I just so happened to have a pineapple sitting on the counter. The recipe calls for canned crushed pineapple, the fresh one just looked really good when I went grocery shopping the other day and so I bought it. It’ll probably be ripe enough to devour tomorrow.)

Pineapple Banana Muffins {this lemon yogurt}

Pineapple Banana Muffins


  • 3 large very ripe bananas (mashed)
  • 3/4 cup white sugar
  • 1 cup of crushed pineapples (drained)
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 2 cups of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts (optional)
  • 2 tablespoons melted butter or margarine


  1. Mix first five ingredients together.
  2. In another bowl, mix together the remaining dry ingredients (except for nuts) and combine with banana mixture.
  3. Mix thoroughly and add in melted butter. Mix.
  4. Add nuts, if desired.
  5. Pour into greased muffins pans and/or greased loaf pan.
  6. Bake muffins at 350 degrees for 20-25 minutes.
  7. Bake loaf at 350 for 45-60 minutes.
  8. Check both with tooth pick to see if done inside. Oven time varies.

Preparation time: 10 minute(s)

Number of servings (yield): 12 regular size muffins. (or 6 regular size plus a full tray of minis, which is what we typically do. I like mini muffins. It means I can eat like a thousand of them.)

Pineapple Banana Muffins {this lemon yogurt}


Real talk– I didn’t properly preheat the oven (because impatience, duh) and so my first batch was a little…crusty on the bottom. Not quite inedible, but dark enough that the children just left these little muffin shells all over my kitchen floor. Dang kids.

Pineapple Banana Muffins {this lemon yogurt}


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