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
- 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
- Preheat oven to 350°F (180°C). Line a 18 muffin cups with paper liners, or grease well with Crystal margarine.
- 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.
- In a separate large bowl, combine the bananas, pineapple, eggs, sugar, yogurt, and Crystal margarine.
- Add the wet ingredients to the dry and stir until just combined (make sure not to over mix).
- Gently fold in 3/4 (90 grams) cup of pecans and coconut.
- 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.
- Bake for 18 minutes until golden brown, or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tins for 10 minutes, then remove muffins and cool completely on a rack.
- 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.