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Banana Split Muffins

Makes 12 muffins


  • 1 box Enjoy Life Foods Muffin Mix
  • 3/4 C. finely chopped strawberries
  • 1/2 C. Enjoy Life Foods Mini Chips
  • 1 medium banana, mashed (about 2/3 cup)
  • 1/2 C. cold water
  • 1/2 C. packed drained canned crushed pineapple, juice reserved
  • 1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
  • 1 t. vanilla extract


  1. Preheat the oven to 350° F. Line a muffin tin with liners or oil well.
  2. In a large bowl, combine the Muffin Mix, pineapple, strawberries, and Mini Chips, mix until everything is coated with the dry Muffin Mix.
  3. In a separate bowl, mix the water, banana, oil, and vanilla extract.
  4. Combine the Muffin Mix and banana mixture, stir.
  5. Divide the mixture into the prepared pan, filling each one about two-thirds full.
  6. Bake for 20 to 22 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  7. Let the muffins cool in the pan for 10 minutes. Transfer each one to a wire rack. Brush each muffin with the reserved pineapple juice, then allow to cool completely.
  8. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.