Thursday, September 9, 2010

Hummingbird Muffins

Have you ever had Hummingbird Cake?  Well I have only had it once in my life when my sister in law made it and I loved it, I had been missing out and you are too if you haven't tried it.  Well I was doing my usual blog reading when I ran across this and since it's a much healthier version I decided to make it and luckily I had everything except applesauce and pineapples.  Feel free to look at the link to the original recipe for muffins with cranberries or for a gluten free version, I've never made anything gluten free so I would've had to buy all that stuff and I like cranberry juice but not too big of a fan of actual cranberries so those got left out. 

Hummingbird Muffins

1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup brown sugar
1/2 cup unsweetened applesauce (you can substitute with vegetable oil)
1 1/2 tsp. vanilla
2 eggs, beaten
3/4 cup crushed pineapple, drained
1 heaping cup ripe bananas, mashed (about 3 bananas)
1/2 cup pecans, chopped

Preheat oven to 350 degrees Fahrenheit.

Combine flour, baking soda, salt, and cinnamon in a large mixing bowl.  In a small bowl beat eggs and add applesauce and mix.  Add the egg mixture to the dry mixture and combine, then add vanilla.  Stir till ingredients are moist, don't over mix it.  Add pecans, bananas, and pineapples. 

I would suggest not using cupcake liners because I did and the liners didn't just peel away, they were stuck, but feel free to try, maybe you'll have better luck than me. 

Grease muffin pan and fill 2/3 full.  Bake for 18-22minutes. 

I was able to get 21 regular size muffins out of batter. 

Adapted from Premeditated Leftovers.


  1. I live in the south so hummingbird cake is a part of most outdoor gatherings. It's absolutely wonderful. I like the idea of putting it in cupcakes!