Hummingbird Muffins (Vegan, Gluten-Free)

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Hummingbird Muffins (Vegan, Gluten-Free)

These delicious Hummingbird Muffins are the perfect breakfast treat, they contain juicy pineapple, bananas, and crunchy pecans. They are also vegan and gluten-free!

Hummingbird Muffins (Vegan, Gluten-Free)

These Hummingbird Muffins are an adaptation of the famous Hummingbird Cake. The original recipe is from Jamaica, it was originally called, “Doctor Bird Cake” which was the name for the island’s local hummingbird, and its national bird. To read more about the history of the cake see Wikipedia

These muffins taste amazing, the flavors of pineapple and bananas take you to the tropics. The recipe is easy to prepare and comes together quite easily.

I decided to make muffins instead of a cake, I didn’t want to have to make a frosting because the muffins would be quite flavorful without the added calories of frosting, plus I find it easier to eat 1 muffin and freeze the rest to eat later.  I use a combination of rice flour and almond flour as the gluten-free flour blend.

I included a substitute for cinnamon since it is a stomach irritant and some people are allergic to it. A blend of cardamom and coriander makes a great substitute.

Hummingbird Muffins (Vegan, Gluten-Free)

For a tropical breakfast serve these muffins with Scrambled Tofu and Baked Plantains!

Categories

Cuisine:
Season:

Nutrition

(

Per serving

)
Energy: 148 kcal / 619 kJ
Fat: 9 g
Protein: 2 g
Carbs: 16 g

Cooking Time

Preparation: 10 min
Cooking: 25 min
Ready in: 35 min
For: 12 Muffins

Ingredients

Instructions

  1. Preheat oven 350 degrees F. Prepare a 12 hole muffin pan with muffin liner or grease with cooking spray and set aside.
  2. In a medium bowl mix together, rice flour, almond flour, sugar, baking powder, cinnamon or coriander, and salt.
  3. In a small bowl mix together ground flax seeds and water, set aside for 5 minutes...
  4. In another medium bowl, peel and mash the banana with a fork. Add crushed pineapple, almond milk, oil, vanilla and flax seed mixture, stir to fully combine. Stir mixture into dry ingredient and stir to fully combine.
  5. Fold chopped pecans into the batter.
  6. Fill quarter cup measuring cup with muffin batter and fill each muffin pan hole until batter is used up.
  7. Bake for 25-30 minutes until muffins are golden brown and toothpick inserted into the center comes out clean.
  8. Transfer muffins to a cooling rack to cool completely, Store at room temperature in a tightly fitted container or freeze for 2 months.

Notes

Hummingbird Muffins (Vegan, Gluten-Free)

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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12 Comments
  1. Sherry
    August 22, 2020

    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!

  2. debbie
    July 30, 2020

    so good. we sub 1/2 cup of applesauce for the banana. and add in crasins. best recipe. we fill the holders to the rim, so one portion makes about 8 muffins

  3. Suzanne
    April 23, 2020

    I don’t have any rice flour, but I am trying to use up my almond flour. Can I use oat flour or regular white flour in place of rice flour. I’m not gluten free.

  4. Angela
    September 3, 2019

    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!

    • Michelle Blackwood
      September 3, 2019

      That’s awesome to read, thank you Angela for your feedback, I appreciate it.

    • MJ Lyell
      May 9, 2020

      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!

  5. Nancy
    January 21, 2018

    This look too delicious

  6. Jean
    November 12, 2017

    What do you use of someone is allergic to nuts?

    • Michelle Blackwood
      November 12, 2017

      I love to use sorghum flour in place of almond flour and substitute raisins for the pecans or just leave them out!