Pineapple Banana Muffins



The muffin....easy, versatile, and scrumptious. It's such a lovely little vessel to be able to use up excess fruit, veggies, flax, just about anything. The great thing about muffins is you can use up just about any sort of fruit or combinations of fruit and BOY oh boy, it makes for such a yummy treat. Now at our home, the hubby has been on a smoothie kick and consequentially we have a LOT of fruit. Most of it get thrown in the blender for the morning smoothie, but once in a while we don't get them all used up. The hubby being a bit picky about his fruit, he would not let me use the overripe bananas and pineapple. Sooooo, I figured, why not....throw them in a muffin :)


That being said, here is the recipe for a tasty gluten free muffin bursting with pineapple chunks and tasty goodness.


Here be the recipe for these tasty little bites.


Pineapple Banana Muffins


1/2 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthun gum
3/4 cup sugar
1 egg
1/2 cup oil
1/2 cup mashed bananas
1/2 cup crushed pineapple (of course you can use canned and just drain the juices)


Preheat oven to 350 and line muffin tin with paper liners. With a fork, blend all dry ingredients together. In a separate bowl, mix together egg, oil, banana, and pineapple. Pour wet mixture into the dry ingredients and blend well. Pour into muffin cups and bake for 20 minutes or until an inserted toothpick comes out clean.

Yum!