Paleo Hummingbird Muffins
Spring is officially here. I say officially because Florida has been flirting with Spring for a few weeks now. Our cars are covered in a light dusting of pollen and we dare to head to the pool or the beach in the sunny part of the day, but then these random cold days keep trying to sneak in too. I'm sure we'll be missing these days come July when we melt into the seats of our cars after a day of being parked in the sun.
These muffins are the perfect breakfast to introduce for the new season. I'm always surprised by how many people have never heard of hummingbird cake. When I was in college and interning for a local non-profit, they brought in a hummingbird cake coated in cream cheese frosting to celebrate a few office birthdays. Someone handed me a slice I had no intention of actually eating but I'm so glad I did. The best way to describe it is as a spiced banana bread with pineapple and pecans. It's incredibly delicious and light.
These muffins are just a spin on the classic banana bread, with the addition of the flavors that make a hummingbird cake what it is. They're the perfect treat to eat for breakfast, and would probably be just as delicious in bread form coated with a layer of icing drizzle.
Paleo Hummingbird Muffins
Servings
10 muffins
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
2 c. almond flour
1/4 c. tapioca flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
2 ripe bananas, mashed
1/4 c. coconut sugar
1/2 c. crushed pineapples
2 tsp. vanilla
2 Tbs. coconut oil
1/2 c. pecans, chopped
Instructions
Preheat the oven to 350 degrees and grease your muffin tin.
In a medium bowl, combine the flours, baking soda, salt, cinnamon and nutmeg.
In a separate large bowl, mix the eggs, mashed bananas. coconut sugar, pineapple, vanilla, and coconut oil.
Add the dry ingredients to the banana mixture and combine.
Fold in the pecans.
Fill the muffin tins 2/3rds of the way full.
Bake for 20 - 25 minutes or until an inserted toothpick comes out clean.