Paleo Hummingbird Muffins

Name: Paleo Hummingbird Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9 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; 1/2 cup pineapple; 2 tsp pure vanilla extract; 1/4 cup raw pecans

User Reviews

4.1

51 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
9 muffins
Calories
242 kcal
Course
Breakfast
Cuisine
American

Paleo Hummingbird Muffins

Tyler Espinosa

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Grain-Free Hummingbird Muffins make for an amazing treat for sharing with friends and family.

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Ingredients

Servings

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

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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.