Preheat oven to 350 degrees. Line 12-cup muffin pan with cupcake liners; set aside.
In medium bowl, combine flour, oats, baking soda, cinnamon, and salt; set aside.
In large bowl, with electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, and vanilla until blended, scraping sides of bowl occasionally. Gradually beat in flour mixture, then bananas and pineapple, just until blended. Stir in the nuts.
Spoon evenly into prepared muffin pan.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing to wire rack to cool completely.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 99 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 85.8mg||26 %|
|Sodium 2656.6mg||92 %|
|Potassium 173mg||5 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 28.8g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 231
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