Grain-Free, vegan hummingbird muffins, inspired by the Southern cake with the same name. Plump with pineapple & banana, they are made with chickpea flour for delicious, nutritious breakfasts or snacks.
No hummingbirds were harmed in the making of the muffins.
I needed to make that clear, just in case hummingbird cake is new to you :).
I was unfamiliar with hummingbird cake, myself, until moving to Texas.
Boy, had I missed out. Hummingbird cake is a traditional Southern cake, rich and moist with pineapple, bananas, cinnamon and pecans (yum x 4) and typically slathered with cream cheese frosting. Umm, yes. Equally enchanting, it is one of the easiest cakes to make: no fuss, no mixer, no creaming of butter (like carrot cake, it is an oil-based cake). If you love carrot cake, you will most likely fall (hard) for hummingbird cake, too.
The only downside to hummingbird cake is that it is cake, which puts some limits on how much and often I can eat it.
Updating hummingbird cake into muffins changes everything. I can keep all of my favorite elements (banana, pineapple, cinnamon and pecans) while modernizing these hummingbirds into nutritious, anytime eats.
I employed chickpea flour & flaxseed meal for my dry ingredients, both of which allow for an egg-free muffin that tastes as traditional as can be, yet without any worries of tough muffins (no one needs that); you can mix and mix since there is no gluten that can overdevelop.
Note, too, that ample doses of cinnamon and vanilla, which are essential for hummingbird cake, are added to the muffins ensuring no traces of bean flour.
In traditional hummingbird cake, firm-ripe bananas are diced and added along with crushed pineapple. To cut back on sugar, I mashed the bananas instead. Together with the pineapple (and pineapple juices), only relatively small amount of sweetener (3 tablespoons) needs to be added.
For a perfect rise, fill the muffin cups about 1/2-way full; do not overfill, or the muffins will take on a wonky shape. 10 cups, filled to the halfway mark, is just right. Finish with a sprinkle of pecans, which toast as the muffins bake.
The finished muffins are moist, sweet and flavorful, with 100% homey appeal. Go ahead, have two. Happy baking, everyone!
- 1-1/4 cups chickpea flour
- 3 tablespoons flaxseed meal
- 1-1/4 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup mashed, very ripe bananas
- 1 8-ounce can unsweetened crushed pineapple (do not drain)
- 3 tablespoons coconut palm sugar
- 2 tablespoons vegetable oil (I used avocado oil)
- 1-1/4 teaspoons vanilla extract
- 3 tablespoons chopped pecans
- Preheat oven to 350F. Line 10 cups of a standard size muffin pan with paper or foil liners.
- In a large bowl, whisk the chickpea flour, flaxseed meal, cinnamon, baking soda and salt, breaking up any and all lumps in the chickpea flour.
- In a small bowl, stir together the banana, crushed pineapple (with its juices), coconut sugar, oil, and vanilla until blended. Add to the flour mixture, stirring until well-blended.
- Scoop batter into prepared muffin cups (they should only be about ½ full). Sprinkle tops with pecans.
- Bake in the preheated oven for 19 to 23 minutes until golden brown, tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached
Sweetener Options: An equal amount of your favorite granular or liquid sweetener can be used in place of the coconut sugar.