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Hummingbird muffins recipe

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Adjust Servings:
8 tablespoons (1 stick) Unsalted Butter
Canola Oil such as grapeseed or neutral oil, for pan (optional)
1 cup all-purpose Flour
1 cup whole Wheat Pastry Flour (or another cup of all-purpose)
1⁄2 cup granulated Sugar
1⁄2 cup unsweetened shredded Coconut
1 tablespoon Baking Powder
2 teaspoons ground Cinnamon
1 teaspoon Salt
1⁄2 teaspoon freshly ground Nutmeg , or 1⁄4 teaspoon ground
2 large Egg , ideally at room temperature
1⁄2 cup packed light Brown Sugar
2 teaspoons pure Vanilla Extract
2 ripe Banana
1 cup canned crushed Pineapple , drained (but not pressed dry)
1 cup chopped Pecans

Hummingbird muffins recipe

  • Serves 18
  • Medium




I am a sucker for tropical flavors. There’s something about the bright pop of pineapple, creamy taste of coconut, and warm flavor of bananas that energizes me no matter what time of day. Even though it’s more southern than Caribbean, hummingbird cake has all of these flavors mingled with spices and pecans and I love it.

Since these muffins aren’t particularly low in sugar (though, for the record, they’re also not particularly high in it, either), I keep the portion on the smaller side, which makes the yield more like a dozen and a half than a proper dozen. If you want oversize muffins, fill the muffin well up all the way and you’ll end up with about twelve muffins.

Though I’ve put these in the snack section, you can easily pair one of these muffins with a perfectly hard-boiled egg or Get Up and Go Smoothie for a super quick, healthy breakfast. Allow leftovers to cool completely before placing them in a resealable plastic bag for up to three months in the freezer.



Preheat the oven to 350°F. In a small saucepan or in the microwave, melt the butter and set aside to cool. Line a 12-well muffin tin with paper or silicone cups or lightly grease with oil.


In a medium-size bowl, whisk together the flours, granulated sugar, coconut, baking powder,
cinnamon, salt, and nutmeg.


In a separate medium-size bowl, whisk together the cooled, melted butter, eggs, brown sugar, and vanilla. Add the wet ingredients to the dry and, using a silicone spatula or wooden spoon, mix until just combined.


Cut the bananas into 1⁄2-inch pieces and slightly mash each piece with a fork. Stir the banana
pieces, pineapple, and pecans into the batter until well combined.


Divide the batter evenly among the prepared muffin wells and bake for 20 to 23 minutes, or
until a toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the pan for 3 to 5 minutes before transferring them to a wire rack or the counter to finish cooling completely. Store any muffins not served the same day in a sealed container at room temperature for up to 2 days or in the freezer for up to 3 months.


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