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Banana Hummingbird Muffins

Banana Hummingbird Muffins
35 Minutes Total time 15 Minutes Prep time 20 Minutes Cook Time 196 Calories 12 Servings



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.

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