Crystal Margarine Recipes
Prep: 30 min
Servings: 18 muffins
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!
Find more breakfast recipe inspiration on our Instagram!
ingredients
Hummingbird Breakfast Muffins
1 cup
corn flour
1/2 cup
brown rice flour
1/2 cup
almond flour
1/4 cup
potato starch
2 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
salt
1/2 tsp
baking soda
2
ripe bananas, mashed
3/4 cup
crushed pineapples, drained
2
large eggs
2/3 cup
dark brown sugar, packed
1/2 cup
plain yogurt
1/2 cup
Crystal Margarine, melted and cooled
3/4 cup + 2 tbsp
pecans, chopped
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 tablespoons (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.
