Banana Split Muffins
Makes a dozen muffins. I think the cake flour gives them a lighter texture, but if you don't have cake flour, just use regular.
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup chopped fresh strawberries
  • ½ cup chopped fresh pineapple (or use canned tidbits, drained)
  • ¾ cup milk
  • 1 egg
  • ⅓ cup oil (I used peanut oil)
  • 1 teaspoon vanilla
  • 1 large very ripe banana, mashed
  • 1 square (1 ounce) unsweetened chocolate
  • 1 tablespoon butter
  • 3 tablespoons milk or half & half
  • ½ teaspoon vanilla
  • ½ teaspoon cherry flavoring (optional)
  • ½ cup powdered sugar
  • Nuts, sprinkles, maraschino cherries...whatever you want to top the muffins with!
  1. Preheat oven to 375 F.
  2. Line cupcake pans with paper liners.
  3. In a large bowl, combine the flours, sugar, baking powder, and salt. Add the chopped strawberries and pineapple and toss lightly to coat the fruit.
  4. In a small bowl, combine the milk and egg, and beat thoroughly. Add the oil, vanilla, and mashed banana and mix well.
  5. Pour the liquids into the flour all at once, and stir just until it is combined. Don't over mix - it's okay to see little streaks of flour in the batter.
  6. Divide the batter between 12 muffin liners and bake for 20-25 minutes. Cool on a rack.
  7. To make icing: in a small pan on low heat, melt the chocolate, butter, and milk, stirring constantly. Remove from heat and add the vanilla and cherry flavoring. Add the powdered sugar and mix well. If it is too thick, add a little more milk. Drizzle over cooled muffins (or dip the tops of the muffins in the chocolate mixture) and add toppings of your choice.
Recipe by The Rowdy Baker at