These Hummingbird Muffins are delicately textured and full of toasted pecans, pineapple, & mashed banana, making these muffins perfect for breakfast!
Life has definitely caught up with me lately. Gone is the slow, leisurely pace of summer and back is the hectic, crazy lifestyle that only other college students seem to understand. There is definitely a balancing act that’s involved in college success. Each person needs to find their rhythm – the correct balance of classes, studying, and socializing that works for them.
I also throw baking into that equation, as it’s something that ranks pretty highly on my importance list. I arrived back on campus this past Friday, and since then has been a complete whirlwind of reconnecting with friends and acquaintances, shopping for room necessities and decorating, and the worst – unpacking and organizing. It’s been extremely hectic around here, but I’m happy to say my new room is completely organized to my liking and is looking super cute thus far!
Baking will be a bit tougher, being back and school and less all my baking equipment, but I’m determined to make it work. I’m going to desperately try to keep up the level of baking, writing, and photography that you guys are used to!
I’m excited for the challenge, but I hope you guys will understand when a paper or project takes priority over a post. I’m going to be stretched pretty thin this year, but I’m determined to make this work! Bear with me, this is going to be a fun year.
Now – these muffins. They’re awesome. I’ve always been intruiged by Hummingbird Cake. For those of you non-Southerners who have never heard of it, it’s a spiced cake full of bananas, pecans, and pineapple, topped with a cream cheese frosting. It’s really popular in the South, and doesn’t tend to show up in many other places.
To be honest, I’ve never had the real thing, but I knew I wanted to do a Hummingbird cake-inspired cake once I discovered the flavor combination. It sounds phenomenal, and it was. 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.
For the muffin base, I used the most amazing banana muffin base. It turns out really moist (ick, that word. It’s true though!), 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.
- 1 1/2 cups mashed very ripe bananas (about 4 medium bananas)
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup whole milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 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)
- Preheat the oven to 350 degrees F. Line a 12 hole muffin pan with muffin liners or grease with nonstick cooking spray.
- In a medium bowl, stir together the bananas, pineapple, sugars, butter, milk, and egg. Set aside.
- In another medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
- 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.
- 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.
- 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.