Banana Hummingbird Muffins

Ingredients

•             Nonstick cooking spray
• 1          cup chopped DOLE® Pineapple
• 1          ripe DOLE® Banana, peeled
• 1          large egg
• 1          large egg white
• 1/2      cup (1 stick) all-natural buttery spread with olive oil, melted
• 1/4      cup unsweetened almond milk
• 1 1/2   cups white whole wheat flour
• 1/3      cup cane sugar
• 1 1/2   teaspoons baking soda
• 1          teaspoon baking powder
• 1          teaspoon ground cinnamon
• 2/3      cup chopped pecans
•             Optional stir-ins: 1/4 cup raisins and/or 2 tablespoons crystallized ginger

Directions

1. Preheat oven to 350°F; line 12-cup standard muffin pan with paper muffin cups and spray with nonstick cooking spray.

2. Purée pineapple in a blender on high until small pieces remain; transfer to a fine-mesh strainer and let stand 5 minutes. Discard juice.

3. Mash banana with a fork in a large bowl; whisk in egg, egg white, buttery spread and milk. Stir in flour, sugar, baking soda, baking powder and cinnamon; fold in 1/3 cup pecans, pineapple and optional stir-ins, if desired. Divide batter into prepared pan; sprinkle with remaining 1/3 cup pecans.

4. Bake muffins 20 minutes or until a toothpick inserted in center of muffins comes out clean; cool 10 minutes in pan, then transfer to a wire rack to cool completely.