Scale

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 cups sugar*

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 eggs, or vegan alternative**

1 cup oil or applesauce (unsweet)

2 teaspoons vanilla

1 8oz can crushed pineapple (DRAINED)

2 cups mashed ripe bananas (or other add-in***)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Oil a muffin tin & set aside.
If using, prepare vegan egg alternative** & set aside.
Open crushed pineapple & set aside to drain.
Prepare add-in of choice & set aside.
Sift together all dry ingredients into large mixing bowl: flour, sugar, baking soda, salt, cinnamon & nutmeg.
Stir the drained pineapple, eggs, oil/applesauce, & vanilla into the dry ingredients to build the muffin batter. Stir until just combined.
Stir add-in of choice into the batter, until just combined.
Portion the completed batter into muffin tins until ¾ full.
Bake at 350F for 20-25 mins, or until inserted toothpick returns clean.
Once cool, store in airtight bag up to 1 week. Can also store in freezer-safe bag/container in freezer for up to 1.5 months.

*Optional: use 1 cup white sugar & 1 cup brown sugar for increased depth of flavor

**Vegan option: replace egg with 1 tbsp ground flax seed+3 tbsp water. Mix & sit aside for 15 mins. before adding.

***Add ins can include shredded zucchini/carrot/apples/pears, mashed banana. etc., or none for a simple option.