Pineapple Surprise Whole Wheat Muffins

FAST TIP: Add fruit and reduce the sugar and oil

I'm trying to do more baking with whole wheat. I picked up 40 pounds on sale from a local grocery, and wheat doesn't last indefinitely, so I need to be creative.

I adapted the applesauce-banana muffin recipe below as follows; this makes about 24 "cupcake" sized muffins.

Ingredients:

• 4 cups whole wheat flour
• 2 cups of warmed and mashed bananas
• 1-1/2 cups finely sliced pineapple
  
• 1 cup unsweetened applesauce
• 1 cup of finely chopped walnuts
  
• 3/4 cup of brown sugar
• 2/3 cup of oatmeal (slow cook variety)
• 1/2 cup of vegetable oil
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix flour, baking soda, baking powder, cinnamon, salt, and sugar together.
3. Drain pineapple and add to separate bowl with applesauce and oil
4. Warm bananas in microwave for 2 minutes to help soften; well mash these and then add to bowl of wet ingredients (with pineapple); mix thoroughly.
5. Mix dry ingredients into wet ingredients. Ensure that pineapple is well distributed throughout.
6. Spray muffin / cupcake tin with non-stick spray
7. Fill muffin pans even to brim.
   
8. Bake 2 tins for 18-25 minutes in center rack. This will result in moist center to muffin. For drier muffin, lower temperature to 325 and bake for 30 minutes.
   
9. Remove from oven and let cool 10 minutes.