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Paleo Hummingbird Muffins

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 12 muffins + 1 mini cake 1x



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