Pineapple Muffin Recipe

Most people have only a few "this just changed my life" food moments - I, on the other hand, experience about three daily. As a food-obsessed woman living in North America where we have the money for and access to all the food we want, I seek out deliciousness constantly. 

These muffins made me stop eating to think: is this real?

Pictured here with six other
muffin varieties (for Amy's Seed
Party 2013!). The ones in baker's
paper.

Here's the recipe:

3 cups flour (wheat or gluten-free all-purpose - you choose)

1 teaspoon baking soda

1/2 tsp ginger
1 teaspoon ground cinnamon  (+ any other spices you like)
1 teaspoon sea salt
2 cups sugar (I suggest organic raw)

 

2 cups mashed ripe bananas
3 eggs
1 (8 ounce) can crushed pineapple
1 cup oil (you choose)
2 teaspoons vanilla extract

1/4 cup shredded coconut 

1 cup dried cranberries re-plumped in a bowl of steaming-hot water, then drained

Preheat oven to 375 degrees F.

Combine flour, baking soda, spices, salt and sugar.

Combine bananas, eggs, oil, vanilla extract, coconut and cranberries in separate bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Do not overstir.

Fill paper-lined muffin tins a little more than half full. Bake about 25 minutes.