Banana hummingbird muffins
- Total time
- 35 minutes
- Preparation time
- 15 minutes
- Calories
- 196
- Portions
- 12
Hummingbird cake is a traditional cake from the south of the USA. The cake is said to be so sweet and tempting that it could even attract a hummingbird, which is known for its fondness for sweet nectars. Hummingbird cake is said to have originated in Jamaica. Sounds exciting? Then why not try the slightly smaller version – our banana hummingbird muffins. Pineapple, banana, cinnamon and pecans are an unbeatable dream team for all cake fans.
Directions
Preheat the oven to 180 °C; line a 12-cup muffin tin with paper cases and spray with non-stick cooking spray.
Puree the pineapple in a blender on the highest setting until only small pieces remain; place in a fine-mesh sieve and leave to stand for 5 minutes. Pour away the juice.
Mash banana in a large bowl with a fork; stir in egg, egg whites, butter spread and almond milk. Stir in flour, sugar, baking soda, baking powder and cinnamon; fold in 1/3 cup pecans, pineapple and optional ingredients, if desired. Pour batter into prepared pan; sprinkle with remaining 1/3 cup pecans.
Bake muffins for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean; leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
BAKE someone happy!
Your Dole team
Ingredients
Non-stick cooking spray
1 cup chopped Dole pineapple
1 ripe Dole banana, peeled
1 large egg
1 large egg white
1/2 cup butter spread with olive oil, melted
1/4 cup unsweetened almond milk
1 1/2 cups white wholemeal wheat flour
1/3 cup cane sugar
1 1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2/3 cup chopped pecans
Optional: 1/4 cup sultanas and/or 2 tablespoons crystallised ginger
Also: 12-cup muffin tray, paper cases, mixer, sieve, bowl, wire rack
Nutritional Facts
| 12 Serving Per Container | |
| Serving Size | |
| Calories | 196 |
| Entries | Daily value in %* |
|---|---|