I used to make muffins all. The. Time. I have made muffins with every berry and stone fruit and more bananas than I can count. I practically lived on muffins for awhile. I loved them and their towering tops, tender interiors, and slightly crispy edges because I live on the edge and rarely use liners.
Yep, that’s me, rough and tumble no muffin tin liner Laura.
And then, I don’t know, I got busy and interested in other desserts. Had a couple batches that didn’t want to come out of the tin. Lived in a rental without my muffin pan on hand.
Muffins went by the wayside. But now they are back!
And back in the form of Hummingbird Muffins. While maybe I have made more than my fair share of muffins, I have never made hummingbird anything as much as it appealed to me and as much as I am obsessed with hummingbirds themselves.
But now that’s all changed with these insanely pillowy and flavorful muffins that came out of the pan like a dream. I love them, my parents love them, the salespeople in the neighborhood loved them. You guys, these are the drop everything and make them RIGHT NOW muffins.
They have banana and coconut and toasted walnuts, but no flavor overwhelms, they work in harmony. The omission of pineapple might be against the hummingbird dessert playbook, but since Mom is sensitive I’m used to living and certainly baking without it, and I highly doubt it’s missed here.
The texture is muffin perfection, structured but never tough, towering with a good crumb.
These muffins, I can’t even put their goodness fully into words. Luckily I have pictures to show you too. Easy, healthy, flavor packed muffins are here to make your day a little brighter and more tropical.Print
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 cup coconut sugar
½ cup maple syrup
¾ cup olive oil
½ cup melted coconut oil
3 large eggs
2 teaspoons vanilla bean powder
½ cup unsweetened almond milk
5 ripe bananas, mashed
¾ cup toasted unsweetened coconut flakes
¾ cup toasted pecans
Preheat oven to 350 degrees F. Generously oil a muffin tin, including the top. Also oil an oven safe bowl or ramekin for a mini cake with the remaining batter.
In a large bowl, whisk together sugar, syrup, oils, eggs, one at a time, and vanilla. Add the flour, baking soda, cinnamon, ginger, and cardamom. Whisk in the milk, and then stir in the bananas, coconut, and pecans.
Divide evenly among the cups in the tin until they are nearly full. Leftover batter may be baked in an oven safe bowl or ramekin. Bake about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs. Serve warm or cool completely in the pan, gently releasing by loosening all the edges with an offset spatula or butter knife.
Muffins may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil, for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Food52
- Prep Time: 10 minutes
- Cook Time: 20 minutes