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Pineapple Banana Muffins ~ Flashback Friday

It's flashback Friday, and I'm bringing back these Hawaiian muffins that have been a favorite over here for years. Originally posted on November 21, 2008, this is a recipe I go to whenever my stockpile of over-ripe bananas reaches its limit! 

Pineapple Banana Muffins
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2 cups mashed bananas
  • 1 1/4 cups crushed un-drained pineapple
  • 1 cup vegetable oil
  • 1 cup chopped nuts or raisins
  1. In a large bowl, stir together flour, sugar, baking soda, salt and cinnamon.
  2. In a separate bowl, beat eggs. Add bananas, pineapple and oil and beat until blended.
  3. Add to dry ingredients, stirring just until moistened.
  4. Stir in raisins or nuts (we prefer golden raisins).
  5. Spoon into large greased muffin cups filling two-thirds full.
  6. Bake at 375 F (180 C) oven for 20 minutes or until tops are firm to the touch. 
Serve warm with butter...or cheese.  They freeze well and are great to have on hand.

Yield...2 dozen large muffins.



  1. there look delicious and I just so happen to have bought 2 large bunches of bananas on purpose this week to let them get ripe to use in baking. Will definitely try these with some of them, what a great combination of flavours.

  2. Those muffins look and sound delicious. Your cheese on a stick is such a great idea and looks so nice!