I love baking muffins and these eggless whole wheat banana pineapple muffins are the easiest and moist muffins that we could bake. Takes just a bowl and spatula to make these muffins and it is ready in less then 30 minutes.
These whole wheat banana pineapple muffins are naturally flavored with banana and fresh pineapple and are eggless. When I am in a mood to bake something, muffins are the first ones that cross my mind.
Table of contents
Baking muffins is so easy and does not need any fancy gadgets or equipment. Just take a large bowl, combine the ingredients, and bake. But I do love to experiment and play around with ingredients.
Anytime there are ripe bananas at home (read overripe and almost ready to trash), I bake. Or at least think about baking. This weekend was almost the same story. I not only had overripe bananas but also had pineapple. What is better than using them in baking?
If you don't have pineapples but have carrots instead, then make these delicious and simple banana carrot muffins or combine the banana with blueberry and make these vegan banana blueberry crumb muffins.
And the timing is perfect as I am doing a month-long Bake-a-thon with a group of friends. This entire recipe was made by my 12-year-old who was getting a little restless and tired of the rainy gloomy weather that we have been having all week.
I love baking with whole wheat flour. One of my favorites is using whole wheat pastry flour for muffins. It gives a marvelous texture to the muffin and is just perfect.
Why make this banana pineapple muffin?
- The top reason to bake these muffins would be to use the overripe bananas calling your name.
- These are eggless and perfect for vegetarians.
- These banana muffins are made with whole wheat flour and are mildly sweet.
- Perfect for breakfast or an after-school snack.
- Takes just about 30 minutes to bake from start to finish.
- Easiest recipe to make that even a 12 year could whip up all by himself.
- Uses just the basic ingredients and I have substitutes and swaps for any ingredient that you might not have on hand.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Whole wheat pastry flour - I absolutely love baking with whole wheat pastry flour especially when making muffins. They give the perfect texture and crumb and make the muffin so delicious.
How to make whole wheat pastry flour at home - When you don't have whole wheat pastry flour in hand, the best substitution is to use half whole wheat flour and half all-purpose flour.
- Brown sugar - Use either light brown sugar or dark.
- Leavening agent - We use both baking soda and baking powder in this eggless muffin recipe.
- Buttermilk - This is the ingredient that makes the muffin really moist.
How to make homemade buttermilk for baking - If you don't have buttermilk in hand, make your own. Use 1 Tablespoon of vinegar in a measuring cup and fill the cup to 1 cup mark. Stir well and let it sit for 5 minutes. Homemade buttermilk is ready to use for baking.
- Fruits - Overripe bananas work the best. And I have used fresh finely chopped pineapples. We could use canned pineapple or even dried pineapple to make this banana pineapple muffin.
- Oil - This whole wheat muffin recipe does not have any butter. We use vegetable oil.
- Vanilla Extract
- Salt
Step-by-step process
Preheat the oven to 350 F.
In a large bowl, mash the peeled bananas with a fork or whisk (1). Add the rest of the wet ingredients; buttermilk, oil, and vanilla extract to the mashed bananas and mix well (2 & 3). Just a whisk work well.
Sift the dry ingredients; flour, baking soda, baking powder, and salt in a bowl or directly over the wet ingredients (4).
Gently fold in to combine. Do not overbeat or mix hard (5).
Add the chopped pineapple pieces and gently fold them in as well (6).
Line muffin trays with liners or spray with nonstick spray. I usually use cupcake liners as they make it easier to store and handle the muffins (7).
Using a scoop, divide the batter in the muffin tins (8). Do not overfill the muffin pans. Just fill them until ¾ full.
Bake in the preheated oven for about 17 - 20 minutes. Mine were ready in about 18 minutes. Keep an eye on the muffins and when they appear brown take them out and test it with a toothpick. The toothpick inserted in the center of the muffin should come out clean without any wet smudges. A few crumbs attached to the toothpick are fine. It should just not be wet.
Cool the banana pineapple muffins in the muffins tin for about 5 minutes and then take it out and cool it entirely on wire racks.
How to store muffins
Muffins will stay fresh outside for 2 to 3 days. Store them in an airtight container lined with a paper towel and also place a paper towel on top and close them tightly.
I don't recommend refrigerating muffins as they become very dry. The next best option is to freeze them.
This eggless banana pineapple muffin freezes really well. Place them in an airtight freezer-safe containers or in freezer bags. Thaw it at room temperature before serving. I also like to slightly warm it in the microwave.
Expert Tips
- I like to measure out all the ingredients and keep them ready before starting the baking process.
- Use bananas that are overripe for the best result.
- Minimal stirring or mixing is the key here for the best texture of the muffin.
- Let the muffins cool in the pan for a few minutes before removing them.
- If you made a big batch or not planning to consume the muffins immediately, freeze them. This ensures that the flavors are locked in and the muffins stay fresh for an extended period of time.
Frequently asked questions
I have used fresh pineapples, canned ones, and also dried kind. If using canned pineapple make sure to drain the liquid and then use it.
Yes, we can make this with all-purpose flour instead of whole wheat pastry flour.
We could use berries, apples, cranberry, pear, and many others instead of pineapple. They all give a unique flavor to the muffin.
Other Muffin Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter
Recipe Card
Recipe
Whole Wheat Banana Pineapple Muffins
Equipment
- bowl
- Muffin Tin
- Oven
Ingredients
- 1 ¾ cup Whole wheat pastry flour Substitute with half whole wheat flour and half all purpose flour.
- 1 cup Brown sugar
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
- 1 cup Buttermilk See tips above to make your own buttermilk
- 1 cup Bananas over ripe works great (about 2 large bananas or 3 medium ones)
- ¼ cup Oil I use vegetable oil
- 1 teaspoon Vanilla extract
- ¾ cup Pineapple chopped small
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mash the peeled bananas with a fork or whisk. Add the rest of wet ingredients; buttermilk, oil and vanilla extract to the mashed bananas and mix well. Just a whisk work well.
- Sift the dry ingredients; flour, baking soda, baking powder and salt in a bowl or directly over the wet ingredients.
- Gently fold in to combine. Do not over beat or mix hard.
- Add the chopped pineapple pieces and gently fold it in as well.
- Line muffin trays with liners or spray with non stick spray. I usually use cupcake liners as they make it easier to store and handle the muffins.
- Using a scoop, divide the batter in the muffin tins. Do not overfill the muffin pans. Just fill them until ¾ full.
- Bake in the preheated oven for about 17 - 20 minutes. Mine were ready in about 18 minutes. Keep an eye on the muffins and when they appear brown take them out and test it with a tooth pick. The toothpick inserted in the center of the muffin should come out clean without any wet smudges. Few crumbs attached to the toothpick is fine. It should just not be wet.
- Cool the banana pineapple muffins in the muffins tin for about 5 minutes and then take it out and cool it entirely on wire racks.
Notes
- Muffins will stay fresh outside for 2 to 3 days. Store them in an airtight container lined with paper towel and also place a paper towel on top and close them tightly.
- I don't recommend refrigerating muffins as they become very dry.
- The next best option is to freeze them. This eggless banana pineapple muffin freezes really well. Place them in air tight freezer safe container or in freezer bags. Thaw it in room temperature before serving. I also like to slightly warm it in the microwave.
- I like to measure out all the ingredients and keep it ready before starting the baking process.
- Use bananas that are overripe for the best result.
- Minimal stirring or mixing is the key here for the best texture of the muffin.
- Let the muffins cool in pan for few minutes before removing it.
- If you made a big batch or not planning to consume the muffins immediately, freeze them. This ensures that the flavors are locked in and the muffins stay fresh for a extended period of time.
Radha Rajagopalan says
This is a delicious bake and I love the tropical flavors with banana and pineapple. Simply amazing!
Priya Srinivasan says
Lovely muffins sandhya! Pineapple and banana, lovely tropical flavors. I can almost feel the aroma of pineapples as i read through the post!!! Delish bake!!
Rafeeda - The Big Sweet Tooth says
I wish my almost 12 year old would bake muffins when she gets bored. Instead she makes complicated things like boba that only she seems to enjoy. 😀 I am so glad that he made these and found them to be such great mood busters... The muffins look so good...