Vegan Hummingbird Muffins

These vegan hummingbird muffins are the perfect sweet treat to make on a Saturday morning!  They have sweet banana and pineapple plus crunchy pecans, and they happen to be gluten free and vegan but you would never guess by tasting them!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 18 | Prep Time: 15 | Cook Time: 20 | Ready in: 35

Ingredients

• 1 1/2 cups Bob's Red Mill gluten free all purpose baking flour
• 1 cup Madhava coconut sugar or brown sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1 cup mashed ripe organic bananas
• 1/4 cup Spectrum avocado oil or melted coconut oil
• 2 tsp pure vanilla extract
• 1/4 cup plus 2 Tbsp pineapple juice
• 2 Tbsp Bragg's apple cider vinegar
• 1/2 cup chopped organic pineapple
• 1/3 cup chopped, toasted pecans

Instructions

1. Preheat the oven to 350F degrees and position rack in center of oven. Line 18 muffin tins with paper liners.

2. Whisk flour, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well.

3. Whisk bananas, oil, pineapple juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.

4. Whisk in the cider vinegar until bubbles form. Mix in the pineapple and pecans.

5.Transfer batter to prepared tins and bake until tester inserted into center comes out clean, about 20-25 minutes.

6. Remove from oven and let cool at least 15 minutes on a rack before enjoying.