Hummingbird Muffins
These moist Hummingbird Muffins are made are made from tropical bananas and pineapples, in a deliciously spiced vegan gluten-free batter.
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Servings: 12 muffins
Calories: 213kcal
Equipment
Ingredients
- 3/4 cup brown rice flour
- 3/4 cup almond flour
- 3/4 cup organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon or 1/4 teaspoon cardamom plus 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1 tablespoon ground flax seeds mixed with 2 tablespoons water
- 1 ripe banana mashed
- 1/2 cup crushed pineapple not drained
- 1/4 cup melted coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Instructions
- 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.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 101mg | Fiber: 2g | Sugar: 16g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg