hummingbird muffins

Hummingbird Muffins

olive oil

eggs (lightly whisked)

vanilla extract

banana

pineapple

rapadura sugar +

spelt flour

flour

bicarbonate of soda

sea salt flakes

cinnamon

cardamom

nutmeg

pecans

cream cheese

Preheat oven to 190°C (170°C fan-forced)/ 374°F (338°F fan-forced).

Add olive oil, egg, vanilla, banana, pineapple and sugar to a large bowl. Mix well with a large wooden/silicone spoon until thoroughly combined.

Add spelt flour, plain flour, bicarbonate of soda and salt. Mix with a wooden/silicone spoon until just combined and lumpy.

Grease nine holes of a muffin pan with butter/olive oil or line the holes with paper cups.

Mix ground cinnamon, cardamom and nutmeg in a small bowl.

Spoon batter in each of the muffin holes/paper cases until two-thirds full. Top each muffin with pieces of pecans. Add a couple of tiny dollops of cream cheese on top. Sprinkle with the spice mix and extra sugar.

Bake in the preheated oven for approximately 18-20 minutes until golden and risen. Turn off the oven and let the muffins crisp up in the hot oven for another 3-4 minutes. Remove from the oven and cool slightly. If you had spooned the batter directly into the muffin pan without using paper cases, the muffins will have shrunk away from the sides and are ready to be unmoulded easily and gently.

Enjoy warm or store in a lidded glass container in a cool corner of your kitchen for up to 4 days. Muffins can also be frozen in individual ziplock bags or a large freezer-safe container, separated by baking paper for up to a month.

These moist Hummingbird Muffins are made are made from tropical bananas and pineapples, in a deliciously spiced vegan gluten-free batter.

brown rice flour

almond flour

organic cane sugar

baking powder

cinnamon (or 1/4 teaspoon cardamom plus 1/2 teaspoon coriander)

salt

ground flax seeds (mixed with 2 tablespoons water)

banana (mashed)

pineapple (not drained)

coconut oil

almond milk

vanilla

Preheat oven to 350℉. Prepare a 12-hole muffin pan with muffin liners, grease with cooking spray, and set aside.

In a medium-sized bowl, mix together rice flour, almond flour, sugar, baking powder, cinnamon (or substitute), and salt.

In a small bowl, mix together ground flaxseeds and water and set aside for 5 minutes.

In another medium bowl, peel and mash the banana with a fork. Add crushed pineapple, almond milk, oil, vanilla, and flax seed mixture, then stir until fully combined. Stir the mixture into the dry ingredients and stir to fully combine.

Fold chopped pecans into the batter.

Fill a quarter measuring cup with muffin batter, and fill each muffin pan hole until the batter is used up.

Bake for 25-30 minutes, until muffins are golden brown, and toothpick inserted into the center comes out clean.

Transfer the muffins to a cooling rack to cool completely. Store at room temperature in a tightly fitted container, or freeze for 2 months.

Well prepared,I am going to make this for my family

Michelle, you made my day!   I can't wait to try this recipe.  I've been gluten free over 12 years medical reasons as well, and your recipe sounds delicious.  You had me at hummingbird and pecans! 😄

Excellent recipe! I use all oat flour as I try to incorporate as much oatmeal as possible into our diets to lower our cholesterol. This original recipe is delicate as is, though I have substituted the pineapple depending on what I have on hand. I've used finely chopped apples, grated zucchini, and grated carrots, all with success. I love the density of these. I triple this recipe and use large muffin tins. They freeze well too. Thank you!

This recipe  is so good! I only added 1/4 cup of sugar, all I had was coconut  sugar, and they were still nice and sweet. Another  great muffin  recipe  for my files. Thank you!

Just made these and they turned out incredible!  Would not change a thing.  Lots of great tastes and very filling. 
 Everyone here that tried them loves them and wants more!

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Hummingbird Muffins

Hummingbird Muffins

The most viewed hummingbird muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine