A few days ago, I wanted to make my favorite Banana-Date-Walnut Muffins, but I was missing a couple of ingredients. So I decided to experiment and came up with this banana-pineapple variation. Instead of sugar, I used 1/3 cup of NuNaturals Stevia Baking Blend, and while I can't say that they tasted as good as sugary muffins, at least they were sugar-free. Here's the recipe as I made it, but feel free to use 1/2 cup sugar instead of the stevia blend. It's still a work in progress, so you may need to add a little extra "milk" if your batter is too thick.
1 cup white whole wheat flour
3/4 cup unbleached white flour
1/3 cup Stevia Baking Blend or 1/2 cup sugar
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
2 large, very ripe bananas, mashed
1/2 cup non-dairy milk
2/3 cup canned crushed pineapple in juice
1 teaspoon vanilla
Preheat the oven to 400 and arrange 12-16 silicone muffin cups on a baking sheet (or oil a muffin pan). In a mixing bowl, stir together the flours, stevia, baking powder, salt, and cinnamon. In another bowl, mash the banana and add the milk, pineapple, and vanilla. Pour the banana mixture into the flour mixture and stir just until combined. Pour into muffin cups, filling them about 2/3 full. Bake for 15-20 minutes, until a toothpick comes out clean. Allow to cool 10 minutes before serving.