Happy Monday! I took last week off from the blog and man, did I enjoy it. I’m learning as I get older that sometimes you just need a break, even from the things you love most in life. Taking a break can do so much for you: help prevent burnout, re-spark your creativity, or just give your brain a rest. So I took a much-needed break and I’m back with one incredible recipe for you guys: Hummingbird Muffins.
Hummingbird cake is one of my favorite cakes in the entire world, mostly because I was one of those weird kids who liked spice cake more than chocolate or vanilla. But there’s something about hummingbird cake: the subtle banana flavor, the big chunks of pineapple and little bits of pecans, the cinnamon throughout, oh my gosh it makes my heart happy.
And yes, I know it’s walnuts in my photos, but all of my pecans went into the muffins and I forgot to leave some to photograph, so I used walnuts. Deal with it.
How to Make Hummingbird Muffins:
These muffins are super quick to throw together and have ready for breakfast. First, cream your butter and sugars together. Add the flax and vanilla, then sift in the dry ingredients. Fold in mashed bananas, pineapple chunks (with the juice!), and chopped pecans. Scoop into muffin tins and top with the cinnamon streusel, bake until golden brown and delicious, and that’s all there is to it. Quick, easy, and delicious!
This recipe is adapted from my favorite banana bread recipe. Enjoy!
Looking for more muffin recipes?
- 1/2 cup vegan butter, such as Earth Balance
- 1 cup granulated sugar
- 2 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 4 small to medium bananas, mashed
- 1/2 cup chopped pecans
- 1/2 cup chopped pineapple with the juice
- 6 Tbsp. vegan butter, such as Earth Balance
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- Preheat the oven to 350ºF.
- Mix the ground flaxseed with 7 Tbsp. of water and set aside to let thicken, about 5-7 minutes.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the vanilla and the flaxseed mixture and continue mixing until fluffy and fully combined, about 3 minutes.
- In a separate bowl, sift together the dry ingredients (flour, baking soda, and cinnamon). Add half of the dry ingredients to the butter mixture and let mix on a medium-low speed until almost fully combined.
- Add the mashed bananas, then the remaining dry ingredients. Let mix until almost fully combined, then fold in the pineapple and the pecans. Fold gently to prevent overmixing.
- Scoop the muffin batter into paper-lined muffin tins. I used muffin liners that are slightly larger than regular muffins, so if you use a regular-sized muffin tin, you will get more muffins.
- For the streusel, sift together the flour and cinnamon into a bowl. Add the sugar and mix well. Cut up the butter and add to the mixture, then mix with a fork (or your hands!) until the mixture resembles wet crumbs.
- Crumble the streusel mixture over the top of each muffin and press slightly to adhere the streusel to the muffin.
- Bake 25-30 minutes until the muffins are risen and lightly golden brown.
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