Pineapple Banana Muffins

Pineapple Banana Muffins

1/2 cup flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup oil
2 tablespoons milk or non-dairy substitute
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

In a small bowl, combine the flours, sugar, baking soda, baking powder,
cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and
vanilla. Stir into dry ingredients just until moistened. Fold in bananas and
pineapple. Coat muffin cups with nonstick cooking spray or use paper liners;
fill 3/4 full with batter. Bake at 375 degrees for 15-20 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pan to a
wire rack. Serve warm. Makes 6 muffins.