Hummingbird Muffins - Banana-Pineapple Muffins

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

(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. 

Jean