These Hummingbird Breakfast Muffins will have you humming with delight! A traditional staple in the Deep South, we’ve turned this dessert into a batch of adorable breakfast muffins. The combination of pineapple and pecans is a yummy way to kick start your day. And bonus, these are gluten-free!
Prep time: 15 minutes
Cook time: 18 minutes
Yield: 18 muffins
Ingredients
- 130 g / 1 cup corn flour
- 64 g / 1/2 cup brown rice flour
- 57 g / 1/2 cup almond flour
- 48 g / 1/4 cup potato starch
- 10 g / 2 tsp baking powder
- 5 g / 2 tsp cinnamon
- 3 g / 1/2 tsp salt
- 2.5 g / 1/2 tsp baking soda
- 175 g / 2 ripe bananas, mashed
- 120 g / 3/4 cup crushed pineapple, drained
- 2 large eggs
- 145 g / 2/3 cup dark brown sugar, packed
- 115 g / 1/2 cup plain yogurt
- 113 g / 1/2 cup Crystal margarine, melted and cooled
- 90 g + 15 g / 3/4 cup + 2 tbsp chopped pecans
- 42 g / 1/2 cup unsweetened shredded coconut
Directions
1. Preheat oven to 350°F (180°C). Line a 18 muffin cups with paper liners, or grease well with Crystal margarine.
2. In a large bowl, whisk together the corn flour, rice flour, almond flour, potato starch, baking powder, cinnamon, salt, and baking soda until well combined.
3. In a separate large bowl, combine the bananas, pineapple, eggs, sugar, yogurt, and Crystal margarine.
4. Add the wet ingredients to the dry and stir until just combined (make sure not to over mix).
5. Gently fold in 3/4 (90 grams) cup of pecans and coconut.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 of the way full and sprinkle with remaining 2 tablespoon (15 grams) chopped pecans.
7. Bake for 18 minutes until golden brown, or until a skewer inserted in the centre comes out clean.
8. Allow to cool in the tins for 10 minutes, then remove muffins and cool completely on a rack.
Chef Note
- Corn flour is very finely ground cornmeal and can be found in health food stores or stores that carry Latin American products. It may not be substituted with cornstarch.
