Hummingbird Muffins

These Hummingbird Muffins are delicately textured and full of toasted pecans, pineapple, & mashed banana, making these muffins perfect for breakfast!

Let’s talk about these amazing Hummingbird Muffins. They’re awesome – absolutely light, fluffy, lightly spiced, tender, and delicious. I’ve always been intrigued by Hummingbird Cake, but never had it growing up. I only discovered the concept when I became a baker at age 15, and stumbled upons recipes for this kind of cake in cookbooks.

For those of you non-Southerners who may have also never heard of it, it’s a spiced cake full of bananas, pecans, and pineapple, topped with a cream cheese frosting. It’s especially popular in the South, though the cake originated in Jamaica.

Once I discovered the beautiful hummingbird flavor combination, I had to make hummingbird muffins. Though I left off the cream cheese frosting, you could totally make a cream cheese glaze for these muffins to make your morning extra decadent.

The hummingbird muffins have a scrumptious banana muffin base, with pecans, pineapple, and cinnamon and nutmeg folded into the batter. They bake up smelling so beautifully fragrant it will make your mouth water.

Once baked and cooled, the hummingbird muffins are moist, fluffy, and delicious. They’re perfect for a quick, out-the-door breakfast and freeze beautifully. A quick zap in the microwave and you’re golden. Easy, delicious, and flavorful – now these are my kind of muffins! Hope you enjoy them!

Hummingbird Muffins

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• Author: Rachel Conners
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: Breakfast

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Description

These Hummingbird Muffins are delicately textured and full of toasted pecans, pineapple, & mashed banana, making these muffins perfect for breakfast!

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Ingredients

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• 1½ cups mashed very ripe bananas, about 4 medium bananas
• ½ cup sugar
• ¼ cup firmly packed light brown sugar
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup whole milk
• 1 large egg
• 1½ cups all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup pecans, chopped and toasted
• 1 can (8 oz.) crushed pineapple, drained and squeezed of excess juice (should be about 1/3 cup when liquid is removed)

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Instructions

1. Preheat the oven to 350 degrees F. Line a 12 hole muffin pan with muffin liners or grease with nonstick cooking spray.
2. In a medium bowl, stir together the bananas, pineapple, sugars, butter, milk, and egg. Set aside.
3. In another medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
4. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the pecans.
5. Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
6. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store tightly wrapped at room temperature for up to 2 days, or in the freezer for up to 2 months.

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