Muffin Recipe - Banana Pineapple Oat (Milk Free, Egg Free)
I have a limited kitchen due to my son's food allergies, so anytime I come up with a recipe, especially of baked goods, that everyone loves, it is a source of great joy! I hope you enjoy this recipe as much as my family has.
- 1 1/2 cups all purpose flour
- 1 cup uncooked rolled oats
- 1/2 cup white sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raisins, optional
- 8 oz can crushed pineapple, including juice
- 1/2 cup water
- 1/3 cup coconut oil
- 1 tsp pure vanilla extract
- 1 ripe mashed banana, about 1/2 cup
- 2 Tbsp white vinegar
- Preheat oven to 400 degrees. Combine all dry ingredients in a large bowl and mix well.
- Combine all wet ingredients, except vinegar, in a medium size bowl.
- Stir wet ingredients into dry ingredients and mix until just combined. Stir in the vinegar until well mixed. Note: for picky kids that do not like chunky fruit in their muffins, you can also make the batter in a blender by first blending all dry ingredients together, then adding the wet ingredients (except vinegar), and blend together. Next, pulse in the vinegar. The muffins will be a little gooier in the middle so cook time may need adjusting when using the blender method.
- Line a 12 cup muffin tin with baking cups. Grease and flour the cups before filling 3/4 of the way full with batter. Bake for 12 to 15 minutes. Let muffins cool before eating or freezing.
This is an extremely versatile recipe that you can fine tune to create new recipes that fit your tastes. The pineapple and banana in this recipe can be substituted for other fruits of your choosing, such as diced apples, blueberries, chopped figs, chopped dried prunes, or dates. The raisins can be substituted with chopped pecans, craisins, or toasted walnuts. Keep in mind that pineapple, banana, and raisins have high sugar contents, so you may need to add a little more sugar to compensate for the use of other ingredients. For gluten sensitive diets, there are several alternative flours on the market such as rice flour or oat flour. Just be sure these alternatives are certified gluten free.