Pineapple Banana Muffins

 

 

 

Whenever I wake up to a morning that feels a little cool in the summer months, it always puts me in the mood to bake something sweet. There is a perfection about cool air streaming in my kitchen, my morning cup of coffee and a freshly baked muffin. I saw a recipe on Pinterest for Pineapple Banana Bread and decided to give it a few tweaks to suit my lower carb, diabetic needs and it was still delicious. As always, I used the Truvia equivilent instead of the sugar. For those of you wondering, there is a chart on the back of the package that gives these equivilents. I also left out the coconut and did not glaze the muffins to further decrease the sugar amounts.

These were perfectly sweet the way I made them, with flavor from both the pineapple and the banana. It was a great combination of flavors and perfect for a summertime breakfast treat.

 

Pineapple Banana Muffins

1 stick, butter, softened

1 cup sugar ( I used Truvia equivilent )

2 eggs

1/2 tsp almond extract

1 T poppy seeds

1 ripe banana, mashed

1 cup crushed pineapple, juice drained and reserved

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees. Cream the butter and sugar with mixer; beat in eggs one at a time, then almond extract and poppy seeds. Blend in crushed pineapple and banana. Mix in flour, baking soda, baking powder and salt, just until blended. Place batter in muffin cups about 3/4 full. Bake for 25 minutes or until golden on muffin tops. To glaze muffins: mix reserved 1/2 cup pineapple juice with 1/2 cup confectioners sugar and drizzle on top of muffins when cool.

 

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