10 May 2018

Hummingbird Muffins - Banana-Pineapple Muffins

Hummingbird Muffins - Banana-Pineapple Muffins / www.delightfulrepast.com

Hummingbird muffins are just the thing to make when you’re craving Hummingbird Cake but don’t want to go to quite that much trouble. Of course, you could slap a little cream cheese frosting on these muffins and call them hummingbird cupcakes, even though they have less sugar than actual cupcakes.

This was one of those days when I was missing a vital ingredient—in this case, eggs—but would rather take a beating than venture out to the grocery store. So I decided today was the day to try something I’ve wanted to try for a long time: “flax eggs." I had the ground flaxseed meal on hand, so why not?

I was really pleased with the results. The muffins seemed no different from muffins made with eggs.

So if you or someone you know is vegan or allergic to eggs, you can make this recipe with “flax eggs" and, for vegans, with an oil in place of the butter. Though flax is certainly no across-the-board substitute for an egg, it should work fine in things like muffins, quick breads and cookies.


Hummingbird Muffins - Banana-Pineapple Muffins / www.delightfulrepast.com

Hummingbird Muffins - Banana-Pineapple Muffins


(Makes 12)

1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour
1 1/2 teaspoon non-GMO baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (2 ounces/57 grams) finely chopped pecans, toasted
6 tablespoons (3 ounces/85 grams) unsalted butter
1/2 cup (3.5 ounces/99 grams) sugar
3/4 teaspoon vanilla extract
2 large eggs, room temperature OR 2 flax eggs*
2/3 cup (5.85 ounces/166 grams) mashed very ripe banana (1 large 8.25-ounce/234-gram banana in its skin)
1 8-ounce (227 grams) can unsweetened crushed pineapple in 100% pineapple juice, undrained


* To make 2 “flax” eggs:
In small bowl, gradually whisk 6 tablespoons of boiling water into 2 tablespoons of ground flaxseed meal; let stand for 5 minutes, until gelatinous.


1 Preheat oven (toaster oven is perfect for hot summer days) to 375F/190C/Gas5. In 4-cup glass measure or small bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Stir in finely chopped and toasted pecans.

2 In 2-quart glass measure or bowl, melt butter. Stir in sugar and vanilla extract. Beat in eggs, beating well. Stir in mashed banana (a fork works just fine on a very ripe banana) and crushed pineapple. Add flour mixture to wet mixture, and mix just until combined; do not overmix.

3 Spray 12-cup standard muffin tin with cooking spray or line them with paper liners. Using a 1/3-cup measuring cup, divide batter between cups. Bake for about 25 minutes, or until a middle one tests done with a toothpick.

4 Turn out onto a pristine kitchen towel, if baked without paper liners. Place on wire rack to cool for a few minutes before serving.

55 comments:

Miz Helen said...

Hi Jean,
Your tea cup and tea plate are just beautiful.I would really enjoy your Hummingbird Muffins, just delicious! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen! And thank you for featuring my post before this one, Brown Butter Rhubarb Cake. I hope you have a great week, too, and enjoy your special time with your family!

ellen b said...

I'm sure you have plenty so could you pass one over?

Anonymous said...

You have made me so hungry! Thanks so much for the recipe. Have a nice evening.

Margie said...

I like bananas and pineapples so I can't believe that I never had this yummy combo before. Thanks for sharing this muffin recipe.

Thomas "Sully" Sullivan said...

Flax eggs? Aw, c’mon…you’re makin’ this stuff up now. Well, no, no, I wouldn’t doubt your vast store of lore or expertise, but oh, those poor hummingbirds.

Louca por porcelana said...

Oh my!I love that tea set,just gorgeous,Jean!Your Muffins look great too( I love bananas!).Best wishes!

Jean | DelightfulRepast.com said...

I'd love to, Ellen! Put the kettle on.

Jean | DelightfulRepast.com said...

Thank you, Mildred. That's what I like to hear!

Jean | DelightfulRepast.com said...

Margie, hummingbird is a popular American cake, particularly in the South, and I just thought I'd like a low sugar muffin-type version of it!

Jean | DelightfulRepast.com said...

Sully, I can't speak for the flax plants, but I can assure you that no hummingbirds were harmed in the development of this recipe!

Jean | DelightfulRepast.com said...

Thank you, Maristella. And I, too, love that teacup trio. I have just one in yellow and one in pink, given to me by a dear friend.

Angie Schneider said...

I love the combo of banana and pineapple in these wholesome muffins, Jean.

Gerlinde de Broekert said...

I had no idea that you could substitute flaxseed for eggs. As always I enjoy reading your blog and tips you give.

Beatrice Euphemie said...

A perfect spring treat with a cup of tea! I've never heard of flax eggs - ingenious! So pretty on your lovely china, too. x Karen

Marisa Franca @ Allourway said...

I think my bananas clone in the freezer. I think I may have one or two I put in there because they were too ripe it ends I have at least half a dozen. This certainly would be a delicious way to use up those bananas. These little treats would be great with my afternoon coffee!!. Have a great weekend.

Jean | DelightfulRepast.com said...

Thanks, Angie. And, of course, you could do some of your wonderful grain combinations with these flavors.

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. I read about it years ago and always wanted to try it. But it took being out of eggs to get me going on it!

Jean | DelightfulRepast.com said...

Karen, thank you. Everything tastes better on lovely china, doesn't it!

Jean | DelightfulRepast.com said...

Marisa, I love having a little stash of overripe banana in the freezer. Then when you want muffins you just have to thaw it out instead of waiting till the bananas on your counter get to the right stage!

Cocoa and Lavender said...

I have never had hummingbird cake – can you believe it? Obviously I did not grow up in the south… And this will come as no surprise to you, but I’ve never had flax eggs either! I had no idea such a thing even existed… You are much more resourceful than I am. I would’ve gone out and bought eggs.

Decor To Adore said...

I love hummingbird cake so I bet these muffins are just as delicious. Have a wonderful weekend!

Jean | DelightfulRepast.com said...

David, how kind of you to say I'm much more resourceful than you--instead of just lazier than you! :D

Jean | DelightfulRepast.com said...

Thank you, Décor To Adore! Wish I had one right now, but didn't manage to freeze any of the last batch.

Sandi@ Rose Chintz Cottage said...

Bananas and pineapple sound like a wonderful combination for muffins. I've never had hummingbird cake and I've always wondered about what it would taste like. I will trust you on the muffins; they certainly look delicious! Have a lovely weekend, Jean.

Jean | DelightfulRepast.com said...

Thanks for having confidence in my recipes, Sandi! It *is* a wonderful combination. In fact, a friend who doesn't like either bananas or pineapple loves these muffins!

Tony Grant said...

Has the name, Hummingbird, in relation to baking, got a specific meaning in the States ,Jean? We have Hummingbird Bakeries popping up in a few London locations. I first came across a Hummingbird Bakery in the Portobello Road in Nottinghill, a couple of years ago. Marilyn, Emily, Abigail and myself bought some of their brightly coloured cup cakes. They were exceedingly soft and sweet.

Jean | DelightfulRepast.com said...

Tony, your question made me realize I had forgotten to put in a link here to my Hummingbird Cake recipe. Thank you! Link will take you to the little I know of the origin of the name. Also, it might have something to do with the fact that hummingbirds like sugar and most people make the cake with a lot more sugar than I do.

Jeanie said...

I have never heard of flax eggs. Who knew? But I do love all hummingbird food bits and these look delish no matter how you make them!

Jean | DelightfulRepast.com said...

Thanks, Jeanie! I keep the flaxseed meal in the freezer, and it sure came in handy that day. I hate having to run out to the store for a missing ingredient.

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Jeanie,
These look so yummy!! Thanks so much for stopping by and for your kind owrds about my post on turning my home into my own B&B. I had a friend who had a husband who was ill and because of this , she could no longer travel to the beach which she loved. She had a pool and she turned the area around it into her own "beach" with a play area of sand for the grandchildren, beach like furnture, faux tikki trees and other things that you would find at the beach. She never missed going to the beach again and was able to enjoy taking acre of her ill husband...I got the idea from her..
Hugs,
Deb

Jean | DelightfulRepast.com said...

Thanks, Debbie. Your friend was very clever to think of a way to live joyfully while caretaking. It's easy to get bogged down in the difficulties, but she made a fun atmosphere for her grandchildren as well. Sweet!

Wandering Wren said...

How brilliant that you were not flummoxed by lacking a vital ingredient, I have never heard of Flax eggs. What a wonderful result! Thanks for stopping by to comment on the healthcare system in Thailand post, much appreciated.
Wren x

Jean | DelightfulRepast.com said...

Thank you, Wren. I'll try just about anything to avoid having to run out to the store in the middle of cooking!

georgie @ georgie eats said...

I have made hummingbird cake before, but never muffins! These look so great, I will have to try them x

Jean | DelightfulRepast.com said...

Thanks, Georgie! We love them, and they are a lot better for my limited sugar intake than a frosted cake.

Bernideen said...

Dear Jean: I have made the Hummingbird Cake before and here you present a wonderful idea to enjoy for breakfast of a cup of tea! I love this fruity combination and will definitely print this out! Thanks for sharing!

Jean | DelightfulRepast.com said...

Thank you, Bernideen. It is a good combination! Wish I had some pineapple on hand, I'd make another batch of muffins today!

kitty@ Kitty's Kozy Kitchen said...

I have never tried using ground flaxseed in place of eggs, but I knew about it. I'm glad you tried it, Jean, and your muffins look wonderful, I must say, and I'm sure are tasty, too. I have made Hummingbird cake, and do love it.

Jean | DelightfulRepast.com said...

Kitty, thanks. Yes, I'm glad I tried it, too. You'll see on Thursday that this week's post involved an emergency grocery run in the middle of the recipe! I must be going through a haphazard phase right now!

Kitchen Riffs said...

Hummingbird muffins? This is a real humdinger of a recipe! :-) Good stuff -- thanks.

Jann Olson said...

Jean, these sound so delicious!! Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

John, thanks so much. I love a good humdinger!

Jean | DelightfulRepast.com said...

Thank you, Jann. And they're pretty healthy, too!

Alice Letters to my Daughter said...

These sound amazing! I've always wanted to try out flax eggs too - just never got round to buying the flax! #BlogCrush

Jean | DelightfulRepast.com said...

Thanks, Alice. Now go put ground flaxseed meal on your shopping list! :-)

Phil in the Kitchen said...

They do sound genuinely delightful and I'm now hungry yet again as a result of reading the recipe. I'm fascinated by the idea of flax eggs but the last time that I moved house one of the major selling points of my new abode was that it was only a 5 minute stroll away from a place to buy good quality groceries and I've lost the habit of using standbys. Maybe I'm missing out.

Jean | DelightfulRepast.com said...

Thank you, Phil. I'm just minutes away from good quality groceries, too. And, as you'll see from tomorrow's post, I've been taking advantage of it lately in mid-recipe!

Bernideen said...

Dear Jean:
I did make your muffins and posted them Wednesday! They were wonderful!

Jean | DelightfulRepast.com said...

Bernideen, thank you so much!

chickenruby said...

they look and sound yummy, but i must say i've never managed to make a cake using oil as a substitute for butter and had it tasting night. I've preferred to use dairy alternatives #triumphanttales

Jean | DelightfulRepast.com said...

Chickenruby, thank you. And I much prefer butter in everything!

JakiJellz said...

Sounds delicious! Thanks for sharing with #TriumphantTales.

Jean | DelightfulRepast.com said...

Thanks, Jaki!

April J Harris said...

I was really interested to read about your experiment with flax eggs, Jean. I have always wondered about how well they work. Your Hummingbird Muffins looks and sound delicious, and it's so nice to have a lower sugar version. Sharing on the Hearth and Soul Facebook page and on Twitter. Thank you so much for being a part of the Hearth and Soul Link Party. I hope you had a lovely weekend!

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