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Tropical Mini Muffins

Are you guys sick of me miniaturizing everything that I bake yet?  ‘Cause I’m not.

Mini baked goods are fun, because I can eat three of them and it’s not a big deal at all.  It’s also nice because I don’t have to choose–do I want an English muffin or a tropical muffin?  Oh yes, I can have both.  Twice.  But if you aren’t a mini kind of person, it’s no big deal.  I’ll still like you.  And I’ll still probably eat two of your muffins.

Tropical  Mini Muffins

  • 3 ripe bananas
  • 3/4 C crushed pineapple in juice
  • 1 egg
  • 1 t vanilla
  • 1 t orange extract
  • 1/4 C canola oil
  • 1/2 t cinnamon
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 C brown sugar
  • 1 1/2 C whole-wheat flour
  • 2 T wheat germ

Preheat the oven to 350 degrees and spray a muffin or mini-muffin tin or line with paper cups.  First mix the wet ingredients (banana, pineapple, canola oil, egg, and extracts) until blended.  It’s okay to have chunks of banana–I actually prefer that.  Next, add the dry ingredients (everything else) and mix until everything is just blended.  Easy, right?

Pour into muffin cups (they should be 3/4 of the way full, but I filled them all the way ’cause I only wanted to make one batch!) and place on the middle rack to bake until they are golden brown, about 10-12 minutes.  Make sure a toothpick comes out dry (but not too dry).

Mini muffins are also cute for looking good in photos.  Unless you pour too much batter in the cups and then your muffins are top heavy.  Still better than having to bake two batches, though.

These were good–super moist.  Fritz was a huge fan, because he could eat a banana-bread based food three times a day for the rest of his life and be perfectly content.  I thought the pineapple chunks were a nice treat, and the orange extract was just barely noticeable.  It could also be left out–no big deal.

Since this recipe made 24 mini muffins, and I’m gonna be gone for the week, I stuck half of them in the freezer so Fritz doesn’t feel the pressure to eat all of them in a couple of days.  I don’t like to force feed him just so food doesn’t go bad (except for vegetables, but that’s for his own good).

I think these muffins took Fritz back to his South African tropical days.  He ate four of them rapid fire when they were out of the oven (but it’s okay!  They are mini!).

So on Friday we drove to Brooklyn to say goodbye to our good friends Bre and Zev since they are moving on Tuesday.  It was lots of fun to see them, and as usual, lots of food and alcohol was consumed–and nonstop talk ensued.  Like I said before, it’ll be really sad to see them go.  We need to start planning our visits upstate right away.

And poor Henry was stuck at home, looking longingly in the direction of Brooklyn.

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  1. marla {family fresh cooking}

    These muffins look great & so healthy too :)

    1. Lauren Zietsman

      thanks they came out better than i expected!

  2. katshealthcorner

    Henry is ADORABLE!! :)

    YUM! I love how healthy these are! :D

  3. Kelli P.

    I made your tropical mini muffins last night. I made a few changes, instead of orange extract (which i don’t have) I used orange zest and some juice (about 1 to 2 Tbl). I didn’t have the wheat germ and I also added coconut. I also didn’t use a full 1/4 c. of brown sugar (I cut the recipe in half) and we did not miss it. My kids and I loved them! Thanks for such a yummy recipe!

    1. Lauren Zietsman

      so glad you liked ‘em! sounds amazing with the coconut!

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