April 8th, 2012
Recipe courtesy of CanolaInfo .
Preheat oven 325 F. Prepare two 12-cup muffin tins by spraying with canola oil cooking spray.
In a large bowl, combine flour, cinnamon, soda, salt and nutmeg, Set aside.
In mixing bowl attached with paddle attachment, on medium speed, blend Canola oil, sugar, bananas, pineapple, oranges, pecans, eggs and vanilla until combined.
On low speed add flour mixture. Blend until fully mixed, about 2 minutes.
Divide evenly into prepared muffin tins. Place into preheated oven, bake until light brown and a toothpick inserted into center comes out clean (a piece of fruit from the mixture may stay on toothpick, which is fine) about 18 to 24 minutes.
Cool for 10 minutes in tin. Remove from tins and place on a wire rack to cool completely.
Icing Glaze In a bowl, whisk together sugar, zest and Canola oil. Drizzle juice until desired pourable texture is obtained. Drizzle a few tablespoons of glaze on top of each cake.
Nutrients per serving: 310 calories, 14 g fat, 3 g protein, 1 g fiber, 45 g carbohydrates.