These Hummingbird Muffins are bursting with flavor and goodness. They are tender, moist, and full of the flavors of ripe bananas, juicy pineapple, and crunchy pecans. Easy to make with simple ingredients, these muffins are not just a treat for the taste buds but also for the soul. Below, you will find step-by-step photos and recipe notes for converting these muffins to dairy and gluten-free.
Easy and Wholesale Hummingbird Muffins Recipe!
A couple of years back, I totally fell head over heels for hummingbird cake – I mean, who wouldn’t? It’s like a tropical paradise in every bite! But here’s the thing: as much as I adored it, I couldn’t shake off that nagging guilt of having cake for breakfast (I know, I’m a rebel at heart!). So, being the foodie adventurer that I am, I decided to put my baking skills to the test and create a muffin version of my beloved hummingbird cake. And let me tell you, it was a game-changer! Now, I can enjoy all those dreamy flavors – ripe bananas, sweet pineapple, and crunchy pecans – guilt-free, any time of day.
These Hummingbird Muffins are tender, moist, and full of flavor. Each bite is like a little taste of sunshine, instantly brightening your day and lifting your spirits. They’re a delicious spring treat!
Why Are They Called Hummingbirds?
These muffins are called hummingbirds because a cake inspires them with the same name! Pretty neat, huh? The original Hummingbird cake comes from Jamaica and is named after the country’s national bird, the hummingbird. Just like the cake, these muffins are bursting with tropical flavors like bananas, pineapple, and pecans. They’re like a sweet little nod to the Caribbean in every bite!
Whether it’s a cozy breakfast with family or a fun-filled brunch with friends, these muffins bring people together. They’re also perfect for snacking on the go or indulging in a little afternoon pick-me-up.
What To Love About This Recipe
- Easy to Make: Don’t you adore recipes that come together effortlessly? These Hummingbird Muffins are a breeze to whip up, making them perfect for busy mornings or impromptu gatherings. With simple steps and basic ingredients, you’ll have a batch of scrumptious muffins ready quickly.
- Perfect Texture: Say goodbye to dry, crumbly muffins! These muffins boast an utterly irresistible, moist, and tender crumb, thanks to the combination of ripe bananas, crushed pineapple, and a touch of oil.
- Full of Flavor: These muffins are loaded with the goodness of ripe bananas, sweet pineapple, and crunchy pecans. Every bite is a delightful medley of textures and tastes, guaranteed to leave you craving more.
- Versatile: Whether you enjoy them for breakfast, brunch, or a quick snack on the go, these Hummingbird Muffins are the ideal companion.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: It provides structure to the muffins. Measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking powder and baking soda: Leavening agents that help the muffins rise. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors and balances the sweetness. : I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Spices: You’ll need ground cinnamon, allspice, and nutmeg, a trio of spices that infuse the muffins with warmth and depth.
- Ripe banana: Adds natural sweetness and moisture. Ensure your bananas are ripe for the best flavor.
- Milk: Provides additional moisture to the batter. You can use dairy or non-dairy milk.
- Vinegar: Reacts with the baking soda to create lift and tenderness. Apple cider vinegar or white vinegar will work great.
- Oil: Keeps the muffins moist and tender. Use a neutral-tasting oil, such as, vegetable, canola oil, or extra light olive oil. I do not recommend using regular olive oil because the taste is too strong.
- Granulated sugar and brown sugar: Sweetens the muffins and contributes to their golden brown color. For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor.
- Crushed pineapple: It adds sweetness and a tropical flair. Don’t drain it; the juices will add flavor and moisture to the cake.
- Pure vanilla extract: Enhances the overall flavor profile. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Pecans: They offer a delightful crunch and nuttiness to the muffins. Feel free to omit or substitute your favorite nut, but pecans are the classic choice. While it’s not mandatory, I recommend toasting your pecans for the best flavor. You can leave them out without replacing them with anything.
For The Crumble (optional):
- You’ll need granulated sugar, all-purpose flour, salt, and unsalted butter. The crumble on top will Create a buttery, crumbly topping that adds textural contrast to the muffins, but it’s totally optional.
Process Overview: How To Make Hummingbird Muffins Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
Step 3 – Mix Wet and Dry Ingredients
Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecan and mix to incorporate.
Step 4 – Fill the Muffin Tin
Fill the muffin cups right to the top. Optional: Make the crumble by adding the sugar, flour, and salt to a medium bowl and stirring to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Then sprinkle the tops with the crumble.
Step 5 – Bake
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- Add Coconut. Craving a touch of coconutty goodness? Feel free to add ½ cup of unsweetened grated coconut to the batter for an extra layer of flavor and texture.
- Toast the Pecans. To elevate their flavor, toast the pecans before adding them to the batter. Place them in a dry skillet over medium heat and cook until fragrant and lightly browned, stirring frequently.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake at 425º F (220º C) for 5 minutes, then reduce the oven temperature to 350º F (180º C). This initial high oven temperature will help lift the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Check out my How To Get Extra Tall Muffins post for extra tips!
Food Allergy Swaps
- Dairy-Free: Substitute dairy milk with your favorite non-dairy alternatives, such as soy or oat milk.
- Nut-Free: If you have nut allergies, omit the pecans or replace them with seeds like sunflower or pumpkin seeds for added crunch.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
- Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake 11-13 minutes at 350° F (180° C).
- Add Coconut: Craving a touch of coconutty goodness? Feel free to add ½ cup of unsweetened grated coconut to the batter for an extra layer of flavor and texture.
Storing and Freezing Instructions
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days.
Freeze: Let the muffins cool completely, then freeze them in a single layer on a baking sheet. Transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave before serving.
Frequently Asked Questions
Certainly! These muffins can be baked ahead of time and stored as mentioned above. Reheat them in the oven or microwave before serving for that freshly baked taste.
Absolutely! Just keep in mind that muffins made with whole wheat flour may be slightly denser than those made with all-purpose flour. To ensure your muffins maintain their desired texture and rise, you might start by replacing half of the all-purpose flour with whole wheat flour and gradually increasing the proportion as desired.
While crushed pineapple is preferred for its texture and moisture content, you can certainly use fresh pineapple if you have it on hand. To achieve a similar texture, finely chop the pineapple.
Of course! If you have a nut allergy or prefer your cupcakes without nuts, feel free to omit them from the recipe. The muffins will still be deliciously moist and flavorful.
The Hummingbird cake, which inspired these muffins, hails all the way from Jamaica. It’s named after Jamaica’s national bird, the hummingbird, and it’s famous for its sweet and tropical taste. The cake has bananas, pineapple, and pecans, all partying together in one tasty treat! People say this cake is as sweet as nectar, just like the flowers that attract hummingbirds. So, to honor the cake’s fantastic flavors and Jamaican roots, I whipped up these muffins and gave them the cute name “Hummingbird muffins.” They’re like a little slice of the Caribbean in every bite!
More Muffin Recipes You’ll Love!
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Recipe Card 📖
Easy Hummingbird Muffins (No Eggs)
Ingredients
For the Muffins:
- 1 3/4 cups (245 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1 ½ teaspoon ground cinnamon
- 1/4 teaspoon allspice
- ¼ teaspoon nutmeg
- ½ cup (100 g) ripe banana, (about 1 large banana)
- 1/2 cup (120 ml) milk (dairy or non-diary will work)
- 1 ½ teaspoon (7.5 g) apple cider vinegar
- 1/2 cup (120 ml) oil
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 4 oz (113 g) crushed pineapple (do not drain)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (125 g) chopped pecans
For The Crumble (optional):
- 4 tablespoons (48 g) granulated sugar
- 1/2 cup (70 g) all-purpose flour
- ¼ teaspoon (1 g) salt
- 3 tablespoons (42 g) unsalted butter, melted
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425ºF (220ºC). Line 8 cavities of a 12-cup muffin pan with muffins tulips liners which help to bake tall and beautiful muffins. If tulip liners are not available, you can also use cupcake liners or just spray the cavities with nonstick baking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.
- In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
- Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecan and mix to incorporated. Let the batter rest for 15 minutes.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with the crumble. See below how to make the crumble.
- Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Make the Crumble (optional):
- Add the sugar, flour, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork, or pastry cutter, to incorporate the butter into the flour until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the muffins.
- Add Coconut. Craving a touch of coconutty goodness? Feel free to add ½ cup of unsweetened grated coconut to the batter for an extra layer of flavor and texture.
- Toast the Pecans. To elevate their flavor, toast the pecans before adding them to the batter. Place them in a dry skillet over medium heat and cook until fragrant and lightly browned, stirring frequently.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake at 425º F (220º C) for 5 minutes, then reduce the oven temperature to 350º F (180º C). This initial high oven temperature will help lift the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Check out my How To Get Extra Tall Muffins post for extra tips.
- Dairy-Free: Substitute dairy milk with your favorite non-dairy alternatives, such as soy or oat milk.
- Nut-Free: If you have nut allergies, omit the pecans or replace them with seeds like sunflower or pumpkin seeds for added crunch.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend
- Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake 11-13 minutes at 350° F (180° C).
- Add Coconut: Craving a touch of coconutty goodness? Feel free to add ½ cup of unsweetened grated coconut to the batter for an extra layer of flavor and texture.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
