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Whole wheat banana muffins in a plate
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5 from 15 votes

Whole Wheat Banana Pineapple Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Baking, Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 14 Muffins
Calories: 172kcal


  • bowl
  • Muffin Tin
  • Oven


  • 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


  • 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.


How to store muffins
  • 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.
Expert tips
  • 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.


Calories: 172kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 162mg | Potassium: 147mg | Fiber: 2g | Sugar: 18g | Vitamin A: 42IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg