Vegan & Grain-Free Hummingbird Muffins
Vegan & grain-free hummingbird muffins, inspired by the Southern cake with the same name. Plump with pineapple & banana, they are very low in added sugar & made grain-free with chickpea flour.
Servings: 10 muffins
Ingredients
- 1 and 1/4 cups chickpea flour
- 3 tablespoons flaxseed meal
- 1-1/4 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup mashed very ripe bananas
- 1 8- ounce can unsweetened crushed pineapple do not drain
- 3 tablespoons coconut sugar
- 2 tablespoons vegetable oil I used avocado oil
- 1-1/4 teaspoons vanilla extract
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 350F (180C). Line 10 cups of a standard size muffin tin with paper or foil liners.
- In a large bowl, whisk the chickpea flour, flaxseed meal, cinnamon, baking soda and salt, breaking up any and all lumps in the chickpea flour.
- In a small bowl, stir together the banana, crushed pineapple (with its juices), coconut sugar, oil, and vanilla until blended. Add to the flour mixture, stirring until well-blended.
- Scoop batter into prepared muffin cups (they should only be about 1/2 full). Sprinkle tops with pecans.
- Bake in the preheated oven for 19 to 23 minutes until golden brown, tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
- Cool 5 minutes in muffin tin. Remove the muffins and cool completley on a cooling rack.
Notes
Storage: Store the completely cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Sweetener Options: An equal amount of your favorite granular or liquid sweetener can be used in place of the coconut sugar.
Nutrition
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 17.7g | Protein: 3.6g | Fat: 5.7g | Saturated Fat: 0.7g | Sodium: 160mg | Fiber: 2.7g | Sugar: 9.6g