The southern classic Hummingbird Cake gets a breakfast makeover, in these delicious grab-n-go Hummingbird Muffins.
Hello! It's been awhile since I posted a recipe, seven months to be exact. Unfortunately I still have to use a walker to get around, and spend most of my time sitting now. According to my doctors it looks like it may be permanent, since I am on blood thinners and the surgery has a pretty high risk of bleeding. So it looks like I may have to accept this as my new normal. I have a lot of support from my husband, and can still walk a little, so I am extremely thankful.
One thing I missed the most during this time was cooking, so my husband went to work trying to accommodate my disability. He set up a tall chair for me to sit on while I am in the kitchen, gathers the ingredients I need for a particular recipe, and sets up any equipment I need, which allows me to cook to my hearts content. Did I mention my husband is amazing?!
So thanks to my amazing husband, let me introduce you to my latest recipe, Hummingbird Muffins!
Have you ever heard of a hummingbird cake? If not, it's a popular southern treat of spiced cake filled with bananas, pineapple, and pecans, topped with cream cheese frosting.
The recipe first ran in Southern Living Magazine back in February 1978. Mrs. L.H. Wiggins submitted the original recipe, and it has since become Southern Living’s most requested recipe.
It's time for June's Baking Bloggers, a group I belong to that gets together once a month, and bakes up a new and tasty recipe, on a topic voted on by the group. This month the group decided on Bananas.
I'm on a diet and didn't want to make a huge cake, so I improvised and made muffins instead. I left off the frosting, but they are full of flavor so you won't miss it at all. They are the perfect portion size, and are delicious with a cup of coffee in the morning.
Don't miss checking out everyone else's recipes this month! The links are right after my recipe below.
Printable recipe
Hummingbird Muffins
Ingredients
1-1/2 cups self-rising flour
3/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans
2 eggs
1/4 cup pure olive oil
1 teaspoon vanilla
1/2 cup mashed, very ripe bananas (about 1 medium)
1 - 8 ounce can pineapple tidbits, chopped (do not drain)
Directions
Pre-heat oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners; set aside.
In a large bowl, stir together flour, sugar, cinnamon and pecans; set aside.
In a small bowl, whisk together eggs, olive oil and vanilla until well combined. Stir in mashed banana, chopped pineapple, and pineapple juice.
Add egg mixture to flour mixture and stir with a spoon, scraping sides of bowl, just until dry ingredients are moistened and ingredients are blended.
Divide batter evenly among paper-lined muffin cups.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes, then remove from pan and allow to finish cooling on a wire rack.
NOTES:
Hello! It's been awhile since I posted a recipe, seven months to be exact. Unfortunately I still have to use a walker to get around, and spend most of my time sitting now. According to my doctors it looks like it may be permanent, since I am on blood thinners and the surgery has a pretty high risk of bleeding. So it looks like I may have to accept this as my new normal. I have a lot of support from my husband, and can still walk a little, so I am extremely thankful.
One thing I missed the most during this time was cooking, so my husband went to work trying to accommodate my disability. He set up a tall chair for me to sit on while I am in the kitchen, gathers the ingredients I need for a particular recipe, and sets up any equipment I need, which allows me to cook to my hearts content. Did I mention my husband is amazing?!
So thanks to my amazing husband, let me introduce you to my latest recipe, Hummingbird Muffins!
Have you ever heard of a hummingbird cake? If not, it's a popular southern treat of spiced cake filled with bananas, pineapple, and pecans, topped with cream cheese frosting.
The recipe first ran in Southern Living Magazine back in February 1978. Mrs. L.H. Wiggins submitted the original recipe, and it has since become Southern Living’s most requested recipe.
It's time for June's Baking Bloggers, a group I belong to that gets together once a month, and bakes up a new and tasty recipe, on a topic voted on by the group. This month the group decided on Bananas.
I'm on a diet and didn't want to make a huge cake, so I improvised and made muffins instead. I left off the frosting, but they are full of flavor so you won't miss it at all. They are the perfect portion size, and are delicious with a cup of coffee in the morning.
Don't miss checking out everyone else's recipes this month! The links are right after my recipe below.
Printable recipe
Hummingbird Muffins
Ingredients
1-1/2 cups self-rising flour
3/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans
2 eggs
1/4 cup pure olive oil
1 teaspoon vanilla
1/2 cup mashed, very ripe bananas (about 1 medium)
1 - 8 ounce can pineapple tidbits, chopped (do not drain)
Directions
Pre-heat oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners; set aside.
In a large bowl, stir together flour, sugar, cinnamon and pecans; set aside.
In a small bowl, whisk together eggs, olive oil and vanilla until well combined. Stir in mashed banana, chopped pineapple, and pineapple juice.
Add egg mixture to flour mixture and stir with a spoon, scraping sides of bowl, just until dry ingredients are moistened and ingredients are blended.
Divide batter evenly among paper-lined muffin cups.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes, then remove from pan and allow to finish cooling on a wire rack.
NOTES:
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days. Can also be stored in the refrigerator for up to 5 days, or frozen for up to 2 months.
- Use very ripe or overipe bananas for the best banana flavor.
- Lightly spoon flour into measuring cup and level off; don’t scoop flour directly with measuring cup or it will be too compact and muffins will be heavy.
Baking Bloggers
June 2020: Let's Go Bananas!
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- Baked Raw Banana Chips from Cook with Renu
- Banana After School Snack Cake from Karen's Kitchen Stories
- Banana Oatmeal Muffins from Sid's Sea Palm Cooking
- Brown Sugar Banana Cake from Cookaholic Wife
- Dulce De Leche Banana Cake from Sneha's Recipe
- Hummingbird Muffins from Veggies First Then Dessert
- Margy's Best Banana Bread from Food Lust People Love
- Peanut Butter Banana Baked Oatmeal from Making Miracles
- Roasted Banana Ice Cream from Caroline's Cooking
- Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
- Sourdough Banana Bread from Culinary Adventures with Camilla
- Triple Chocolate Banana Bread from Palatable Pastime
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Did you make this recipe?
Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.
So glad you are back April. Thank your husband for us.
ReplyDeleteThank you Wendy, I can describe how good it feels to get back in my kitchen to cook!
DeleteThese look delightfully tender and tasty!!
ReplyDeleteThank you Rebekah, they sure were.
DeleteSo good to see you back in the kitchen. You had me at Hummingbird, and making them into muffins, genius.
ReplyDeleteThank you Sid, I've missed it a lot!
DeleteI hope you get better soon until then keep strong, The muffins look absolutely beautiful with the soft texture.
ReplyDeleteThank you Renu <3
DeleteI've always wanted to try these flavors!
ReplyDeleteI love the idea of making the classic flavors in muffin form - they sound so tasty.
ReplyDelete