Hummingbird Muffins With Whipped Butter Icing

If you've never heard of a hummingbird cake then you are in for a delicious treat. These hummingbird muffins, just like the traditional cake, are based on banana, pineapple, cinnamon and pecans, just without the white flour, vegetable oil and regular sugar. They are gluten free and are full of tropical goodness.

Traditionally, hummingbird cake is served with a cream cheese frosting, but I have swapped that out for wholesome organic butter and raw honey. If your're not into eating dairy you could simply skip the icing or make this coconut yoghurt frosting for a delicious dairy free alternative.

These muffins are beautiful, moist and bursting with flavour. Being that they are full of delicious fruit they would make for a yummy breakfast, sweet snack or lunch box treat.

Pineapples are such a magnificent fruit and it's the ingredient that gives these muffins it's unique flavour. Next time you see a pineapple remember this cute quote:

Be like a pineapple, stand tall, wear a crown, and be sweet on the inside

Before you get baking, here's a few favourites of ours you may also like to try:

• Paleo Chocolate Cherry Muffins

• Wholesome Cinnamon Donuts

• Buckwheat Carrot Cupcakes + Lemon Coconut Frosting

Now for the recipe!!

Hummingbird Muffins With Whipped Butter Icing

(Makes approx. 12 medium muffins)

Ingredients

Muffins

• 1 1/2 cups almond meal

• 1/2 cup tapioca flour

• 1 tbsp cinnamon

• 1 tsp bicarb

• 1/2 tsp salt

• 2 eggs

• 2 medium bananas, very ripe

• 1 tsp vanilla

• 1 cup fresh pineapple, chopped

• 2/3 cup coconut sugar

• 2/3 cup shredded coconut

• Handful of pecans, roughly chopped

Icing

• 60g butter, organic if possible

• 60g honey, raw if possible

Method

1. Preheat oven 180 degrees Celsius.

2. Line a 12 cup muffin tray with cup cake liners (patty pans)

3. Place all muffin ingredients (except shredded coconut & pecans) in a food processor and blend into a smooth consistency

4. Fold through shredded coconut

5. Evenly fill each cupcake liner with batter 1/4 from the top.

6. Bake for approx. 20 minutes or until skewer comes out clean.

7. Meanwhile, as muffins are cooling place butter and honey into clean food processor and blend for 30 seconds until well combined (icing like consistency)

8. Once muffins are completely cool, spread icing evenly over each one and garnish with chopped pecans

9. Store in the fridge & enjoy!

If you have any questions or comments we would love to help you out. Or if you make this recipe we would love to hear how it went!

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