Recipes

Hummingbird Muffins

Filled with bananas, walnuts, pineapple, coconut and spices, then topped with a pineapple glaze – these hummingbird muffins are unbelievably delicious!

Following the success of my Banana Muffin recipe I knew I needed to develop a Hummingbird inspired version. Hummingbird cake makes for the perfect summery treat and these muffins offer a quick and easily portable version to enjoy.

Working off my banana muffin recipe it was easy to whip up a hummingbird version! I am still in LOVE with the flavour combination of banana, coconut, walnuts and pineapple.

So, if you fancy a tropical twist on banana muffins, why not give these moreish treats a go?

 

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 190g Plain Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1/2 teaspoon of Salt
  • 1 teaspoon of ground Cinnamon
  • 1/2 teaspoon of ground Allspice
  • 100g Desiccated or Shredded Coconut
  • 1 tin of Pineapple (drained, setting the juice aside for the icing)
  • 115g Walnuts
  • 3 overripe Bananas
  • 1 teaspoons of Flaxseed (ground)
  • 85g of Coconut oil (liquid form)
  • 135g of Brown Sugar
  • 30ml Unsweetened milk of choice
  • 1 teaspoon of Coconut extract (or Vanilla). 

Topping Ingredients:

  • 60g Icing Sugar
  • 2-3 Tablespoons of pineapple juice
  • Handful of Walnuts

How to Make Vegan Hummingbird Muffins

Step 1 – To a bowl, add 1 teaspoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.

Step 2 – Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners. 

Step 3 – In a large bowl, whisk the flour, coconut, baking powder, baking soda, salt, cinnamon, and allspice together, then set aside.

Step 4 – In a separate bowl mix together your coconut oil, caster sugar, unsweetened milk and coconut extract.

Step 5 – Drain your pineapple then slice. 

Step 6 – Mash your Bananas. 

Step 7 – Add the wet ingredients into dry ingredients and mix together. Then, add your flax egg, sliced pineapple, chopped walnuts and banana and stir until combined.

Step 8 –Spread batter evenly between your 9 muffin cases.

Step 9 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 10 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 11 – Mix together pineapple juice and icing sugar to make the icing for the muffins. Drizzle icing over muffins then sprinkle walnuts on top. 

Step 12 – Allow the icing to set then enjoy! 

Top Tips

  1. I recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan.
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. This mixture is enough for 9 medium sized muffins or 6 jumbo muffins.
  4. The more brown the banana the better your cake (honestly)!

Vegan Hummingbird Muffins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

9

servings
Prep time

20

minutes
Cooking time

20

minutes

Filled with bananas, walnuts, pineapple, coconut and spices, then topped with a pineapple glaze – these hummingbird muffins are unbelievably delicious!

Ingredients

  • Muffin Ingredients
  • 190g Plain Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1/2 teaspoon of Salt

  • 1 teaspoon of ground Cinnamon

  • 1/2 teaspoon of ground Allspice

  • 100g Desiccated or Shredded Coconut

  • 1 tin of Pineapple (drained, setting the juice aside for the icing)

  • 60ml Unsweetened milk

  • 115g Walnuts

  • 3 overripe Bananas

  • 1 teaspoons of Flaxseed (ground)

  • 85ml of Coconut oil (liquid form)

  • 135g of Brown Sugar

  • 30ml Unsweetened milk of choice

  • 1 teaspoon of Coconut extract (or Vanilla)

  • Topping Ingredients
  • 60g Icing Sugar

  • 2-3 teaspoons of Pineapple juice

  • Handful of Walnuts

Directions

  • To a bowl, add 1 teaspoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.
  • Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners.
  • In a large bowl, whisk the flour, coconut, baking powder, baking soda, salt, cinnamon, and allspice together, then set aside.
  • In a separate bowl mix together your coconut oil, caster sugar, unsweetened milk and coconut extract.
  • Drain your pineapple then slice. 
  • Mash your Bananas.
  • Add the wet ingredients into dry ingredients and mix together. Then, add your flax egg, sliced pineapple, chopped walnuts and banana and stir until combined.
  • Spread batter evenly between your 9 muffin cases.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  •  Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Mix together pineapple juice and icing sugar to make the icing for the muffins. Drizzle icing over muffins then sprinkle walnuts on top.
  • Allow the icing to set then enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen (if not iced).
  • As a delicious alternative to walnuts, try pecans instead!

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