Are you ready to elevate your breakfast game with a delightful twist? Say hello to Hummingbird Muffins, the grain-free vegan treat that’s bursting with tropical flavors and wholesome goodness! With just 35 minutes from prep to plate, these muffins are not only easy to make but also a guilt-free indulgence that will have your taste buds dancing. Packed with the sweetness of ripe bananas and crushed pineapple, and enriched with the nutty crunch of walnuts, these muffins are perfect for a quick breakfast or a satisfying snack. Get ready to impress your friends and family with this delicious recipe that’s sure to become a household favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup mashed banana
- 1/2 cup crushed pineapple
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking soda, and cinnamon. Whisk these dry ingredients together until they are well blended.
- In another bowl, mash the banana until smooth. Add the crushed pineapple (drained if using canned), maple syrup, and melted coconut oil. Mix these wet ingredients together until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a muffin scoop, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious grain-free vegan Hummingbird Muffins warm or at room temperature, perfect for breakfast or a snack!
Tips
- Choose Ripe Bananas: For the best flavor and natural sweetness, use very ripe bananas. The more speckled they are, the better!
- Drain Pineapple Well: If using canned crushed pineapple, make sure to drain it thoroughly to avoid excess moisture in your batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay—overmixing can lead to dense muffins.
- Add Extra Flavor: For a unique twist, consider adding a splash of vanilla extract or a handful of shredded coconut to the batter.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Use a toothpick to check for doneness; it should come out clean when they’re ready.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well, so feel free to make a double batch!
- Serve Warm: Enjoy your muffins warm from the oven or lightly toasted for an extra special treat. A drizzle of maple syrup or a dollop of nut butter makes for a delicious addition!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 16g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 0mg
