Moist, fluffy, grain-free and naturally sweet paleo hummingbird muffins make for an amazing breakfast or snack.
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Helloooo February!
Is it safe to discuss muffins yet?
If you did a Whole30 or a little paleo re-set in January, you may be ready as can be for a baked treat.
Well, great news!
Not only are these muffins so incredibly tasty, but they’re actually nutritious and pretty great from a macronutrient standpoint.
Meaning, you don’t need to feel guilty whatsoever about consuming them…not that we’re capable of feeling guilt ‘round these parts, right? Right!
What Are Hummingbird Muffins?
So what exactly is a hummingbird muffin?
Hummingbird muffins include pineapple, banana, and pecans.
While they traditionally are made with all-purpose flour and sugar, I replace the wheat with almond flour and simply omit the sugar.
We end up with a moist, naturally sweet, fluffy muffin that is perfect for breakfast or snack.
They’re grain-free, refined sugar-free, dairy-free, and oil-free…basically an epic win!
I use Bob’s Red Mill Finely Ground Almond Flour for these muffins.
As you already know, the majority of my baked goods are made using almond flour – it’s simply my favorite of all the grain-free flours because the texture turns out nice and fluffy, and I thoroughly enjoy the health benefits of it!
Let’s bake muffins!
How to Make Hummingbird Muffins:
Start by whisking together the wet ingredients – I simply mash the bananas in a measuring cup, then whisk in the eggs and pure vanilla extract. In a separate bowl, Stir together the almond flour, cinnamon, baking soda, and sea salt.
Combine the two forces – mix the wet ingredients into the mixing bowl with the dry ingredients.
Line a muffin tray with muffin papers, then fill the holes ¾ of the way full with batter. Sprinkle with chopped raw pecans, and BAKE!
Share with your favorite people and enjoy!
More Delicious Muffin Recipes:
- Grain-Free Morning Glory Muffins
- Chickpea Banana Muffins
- Low-Carb Lemon Poppy Seed Muffins
- Gluten-Free Chocolate Banana Muffins
- Gluten-Free Blueberry Sourdough Muffins
Paleo Hummingbird Muffins
Ingredients
- 2 cups almond flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 2 large ripe bananas mashed (1 cup)
- 1/2 cup pineapple chopped*
- 2 tsp pure vanilla extract
- 1/4 cup raw pecans chopped
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers
- Stir together the first four ingredients (dry ingredients) in a mixing bowl.
- In a separate bowl, whisk together the eggs, mashed banana, pineapple, and pure vanilla extract (wet ingredients).
- Pour the wet ingredients into the bowl with the dry ingredients and stir until combined.
- Fill the muffin holes 3/4 of the way up with batter and sprinkle with raw pecans. Bake 20 to 25 minutes, or until muffins are golden-brown around the edges and feel firm when poked.
- Allow muffins to cool at least 30 minutes before serving.
Hi there. Can I omit the pineapple in the recipe as I don’t have any?
Hi Shaz! You’d need to replace the pineapple with some form of moisture, like applesauce, mashed banana, or oil. It doesn’t need to be a 1:1 replacement, but if it were me, I’d add 1/4 cup of some form of liquid/moisture. Let me know how it goes!
I have just made these in a new silicone mould, i.e. 12 mini-loaves.
Just as I had them in the oven I realised I had forgotten to add in the chopped pecans.
It didn’t matter though they still came out perfectly.
I’m delighted with them, they taste really nice. Can’t wait to do them again – with the pecans!
I love that! Thanks so much for sharing, Ann! xoxo
We were just talking about Bob’s Red Mill in the office, then I saw your post. Happy to see a healthy muffin recipe. This will be fun to share with my co-workers.
Awww let me know how they like the muffins!
Hi there,
I was looking at the coconut banana bread first. I had some not long ago. Super delicious! I was wondering if they can be turned into muffins and frozen? Now onto this Himmingbird recipe, can I use coconut flour instead of almond flour?
Just curious. Thanks 🙂
Hi Gina,
You can make these muffins using coconut flour, but I’ve never tested the recipe so I can’t be sure of the exact measurements (you can’t swap coconut flour for almond flour 1:1). Having made coconut flour muffins in the past, I would try the following: 5 eggs, 1/2 cup coconut flour, 1 cup tapioca flour, 1/2 cup avocado oil, 1 tsp baking powder. The measurements for the pineapple, coconut, etc from this recipe can stay the same. I would bake at 350 for 22 to 30 minutes. Let me know if you try it!
Would it work if I use normal or whole wheat flour instead of almond flour? (it’s okay for me if they’re not gluten free)
Hi K! I haven’t tested the recipe using wheat flour, so I can’t be sure. I do know there are many Hummingbird Muffin recipes on the internet that call for regular flour, so it may be best to try one that has already been tested 😉 Hope you enjoy! 😀
could you do this in a loaf pan instead of muffins
Hi Noelle,
I haven’t tested it in a loaf pan yet, but I’m willing to bet it would work marvelously. I would try baking it for 45 to 60 minutes – my guess is it will require right around 50-55. Hope you enjoy!
Can you use crushed pineapple?
Hi Rebecca, Yes, you can use crushed pineapple. Just be sure to drain it before measuring it 😀
You have missed adding the maple syrup to the ingredients so we have no measurements.
Sorry, Bridget, I meant pure vanilla extract not pure maple syrup. There is no pure maple syrup in the recipe 😀
How much maple syrup?
My apologies, Jeannie – that was a typo. There’s no pure maple syrup, just pure vanilla extract.
Do you know calories per muffin? I’m assuming these are fairly large since they are in a 9 muffin pan. We are on a healthy calorie counting diet and would love to try these. Thanks.
Hi Doreen,
I added the nutrition facts to the recipe card – 242 calories per muffin 😀
How many carbs does each muffin contain? Thanks
Hi Joanne,
20 grams of carbs! I added the nutrition facts to the recipe card 😀
Could you use fresh pineapple?
Absolutely! Just be sure to include some of the juice, as they help keep the muffins moist 🙂