Servings: 9 muffins
Paleo Hummingbird Muffins
Grain-Free Hummingbird Muffins make for an amazing treat for sharing with friends and family.
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.
Notes
*I used canned pineapple that I chopped finer.
Nutrition
Serving: 1muffin, Calories: 242kcal, Carbohydrates: 20g, Protein: 10g, Fat: 14g, Fiber: 3g, Sugar: 8g