Vegan and grain-free hummingbird muffins, inspired by the Southern cake with the same name! Made with chickpea flour, & plump with pineapple & banana, they are excellent as delicious, nutritious breakfasts or snacks.
No hummingbirds were harmed in the making of these muffins.
I needed to make that clear, just in case hummingbird cake is new to you :).
I was unfamiliar with hummingbird cake, myself, until moving to Texas.
Boy, had I missed out. Hummingbird cake is a traditional Southern cake, rich and moist with pineapple, bananas, cinnamon and pecans (yum x 4) and typically slathered with cream cheese frosting. Umm, yes.
Equally enchanting, it is one of the easiest cakes to make: no fuss, no mixer, no creaming of butter (like carrot cake, it is an oil-based cake). If you love carrot cake, you will most likely fall (hard) for hummingbird cake, too.
Healthy Hummingbird Muffins
The only downside to hummingbird cake is that it is cake, which puts some limits on how much and often I can eat it.
Updating hummingbird cake into muffins changes everything. I can keep all of my favorite elements (banana, pineapple, cinnamon and pecans) while modernizing these hummingbirds into nutritious, anytime eats.
Made with Chickpea Flour & Flaxseed Meal
I employed chickpea flour & flaxseed meal for my dry ingredients, both of which allow for an egg-free muffin that tastes as traditional as can be, yet without any worries of tough muffins (no one needs that); you can mix and mix since there is no gluten that can overdevelop.
Note, too, that ample doses of cinnamon and vanilla, which are essential for hummingbird cake, are added to the muffins ensuring no traces of bean flour.
In traditional hummingbird cake, firm-ripe bananas are diced and added along with crushed pineapple. To cut back on sugar, I mashed the bananas instead. Together with the pineapple (and pineapple juices), only relatively small amount of sweetener (3 tablespoons) needs to be added.
For a perfect rise, fill the muffin cups about 1/2-way full; do not overfill, or the muffins will take on a wonky shape. 10 cups, filled to the halfway mark, is just right. Finish with a sprinkle of pecans, which toast as the muffins bake.
The finished muffins are moist, sweet and flavorful, with 100% homey appeal. Go ahead, have two. Happy baking, everyone!