Easy Hummingbird Muffins (No Eggs)
These Hummingbird Muffins are bursting withflavor and goodness. They are tender, moist, and full of the flavors of ripebananas, juicy pineapple, and crunchy pecans. Easy to make with simpleingredients, these muffins are not just a treat for the taste buds but also forthe soul.
Servings 8 muffins
Calories 484kcal
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
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.
Notes
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.
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 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
Calories: 484kcal | Carbohydrates: 54g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 423mg | Potassium: 179mg | Fiber: 3g | Sugar: 24g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg