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:

Quickview
240k Calories
3g Protein
11g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
240k
12%

Fat
11g
18%

  Saturated Fat
5g
34%

Carbohydrates
32g
11%

  Sugar
18g
20%

Cholesterol
36mg
12%

Sodium
341mg
15%

Get Enough Of These
Protein
3g
6%

Manganese
0.36mg
18%

Vitamin B1
0.18mg
12%

Selenium
7µg
11%

Folate
36µg
9%

Vitamin B2
0.13mg
8%

Fiber
1g
6%

Iron
1mg
6%

Vitamin B3
1mg
6%

Vitamin A
291IU
6%

Copper
0.12mg
6%

Vitamin B6
0.11mg
5%

Phosphorus
48mg
5%

Magnesium
18mg
5%

Vitamin C
3mg
4%

Potassium
145mg
4%

Zinc
0.43mg
3%

Vitamin B5
0.27mg
3%

Calcium
24mg
2%

Vitamin E
0.36mg
2%

Vitamin D
0.29µg
2%

Vitamin B12
0.08µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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