Hummingbird Muffins
Hummingbird Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 248 calories, 3g of protein, and 11g of fat. For 38 cents per serving, you get a breakfast that serves 12. Head to the store and pick up salt, bananas, flour, and a few other things to make it today. 209 people found this recipe to be flavorful and satisfying. It is brought to you by Bakerita. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 25%, this dish is rather bad. Similar recipes include Hummingbird Muffins, Hummingbird Cupcake, and Hummingbird Cupcakes.
Servings: 12
Ingredients:
1½ teaspoons baking soda
1½ cups mashed, very ripe bananas (about 4 medium bananas)
¼ cup firmly packed light brown sugar
1 can (8 oz.) crushed pineapple, drained and squeezed of excess juice (should be about 1/3 cup when liquid is removed)
½ teaspoon cinnamon
1 large egg
1½ cups all-purpose flour
¼ teaspoon nutmeg
½ cup pecans, chopped and toasted
1 teaspoon salt
½ cup sugar
½ cup (1 stick) unsalted butter, melted
¼ cup whole milk
Equipment:
muffin liners
muffin tray
whisk
bowl
oven
wire rack
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a 12 hole muffin pan with muffin liners or grease with nonstick cooking spray.In a medium bowl, stir together the bananas, pineapple, sugars, butter, milk, and egg. Set aside.In another medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the pecans.Fill each cup about full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store tightly wrapped at room temperature for up to 2 days, or in the freezer for up to 2 months.
Step by step:
1. Preheat the oven to 350 degrees F. Line a 12 hole muffin pan with muffin liners or grease with nonstick cooking spray.In a medium bowl, stir together the bananas, pineapple, sugars, butter, milk, and egg. Set aside.In another medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.Make a well in the middle of the dry ingredients.
2. Pour the wet ingredients into the well and stir just until combined. Fold in the pecans.Fill each cup about full.
3. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store tightly wrapped at room temperature for up to 2 days, or in the freezer for up to 2 months.
Nutrition Information:
covered percent of daily need
