Dense and hearty, these muffins are made with the good stuff: banana, pineapple, and carrots. Make these ahead and bring as baon, serve for merienda, or serve as breakfast.Â
Hummingbird Muffins Recipe
These hearty muffins are made with bananas + pineapple.
Ingredients
Hummingbird Muffins Ingredients
- 2 cups all-purpose flour sifted
- 2 tablespoons baking powder
- 1 teaspoon Salt
- 1/2 Cup unsalted butter softened but not melted
- 1 Cup white sugar
- 2 large eggs
- 1 Cup fresh milk
- 1 teaspoon vanilla extract
- 1/2 Cup banana mashed
- 1/3 Cup grated carrots
- 1/4 Cup crushed pineapple drained
- 1/4 Cup raisins
Instructions
- Preheat oven to 425 F. Line muffin pans and set aside.
- mbine and mix flour, baking powder and salt. In a separate mixing bowl, mix butter, eggs, milk and vanilla extract. Add flour mixture, banana, carrot, pineapple and raisins. Fold until moistened. Do not over mix (It’s okay even if there are lumps).
- Divide mixture into the muffin mold and bake for 5 minutes. Lower temperature to 375 F and continue baking for another 25 minutes. Remove from oven and let it cool before unmolding.
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