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Prep Time:
20 mins
Cook Time:
20 mins
Cool Time:
10 mins
Total Time:
50 mins
Servings:
12
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Ingredients
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Batter
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/4 teaspoon ground allspice
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3 ripe bananas, mashed
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1 (8 ounce) can crushed pineapple, drained and squeezed dry
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1/2 cup white sugar
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1/4 cup packed brown sugar
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1/2 cup salted butter, melted
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1/4 cup whole milk
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1 large egg
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2 teaspoons vanilla extract
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1/2 cup chopped toasted pecans
Streusel
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1/4 cup all-purpose flour
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3 tablespoons brown sugar
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1/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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3 tablespoons salted butter
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1/3 cup chopped toasted pecans
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 12 standard muffin cups with paper liners or coat with cooking spray.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
For batter, whisk together flour, baking powder, cinnamon, salt, baking soda, and allspice in a small bowl.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Whisk together bananas, pineapple, white sugar, brown sugar, melted butter, milk, egg, and vanilla in a large bowl.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Fold in flour mixture until just combined. Fold in pecans.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Add batter to the prepared muffin cups. They will be nearly full.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
For streusel, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in salted butter with a pastry blender until the mixture resembles coarse crumbs. Stir in pecans.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Sprinkle streusel over the muffin batter.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Bake in the preheated oven until a toothpick inserted in the center of muffins comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Remove muffins to cool completely on a wire rack.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
I Made It
Nutrition Facts (per serving)
316
Calories
17g
Fat
40g
Carbs
4g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
316
% Daily Value *
Total Fat
17g
21%
Saturated Fat
7g
37%
Cholesterol
44mg
15%
Sodium
297mg
13%
Total Carbohydrate
40g
15%
Dietary Fiber
2g
8%
Total Sugars
22g
Protein
4g
8%
Vitamin C
4mg
5%
Calcium
54mg
4%
Iron
1mg
8%
Potassium
205mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
