Hummingbird Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup mashed bananas

½ cup granulated sugar

¼ cup brown sugar

1 large egg

1 teaspoon vanilla

¼ cup butter/coconut oil (halved both)

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1/4 teaspoons nutmeg

1/4 teaspoons ginger

½ cup sweetened shredded coconut (fresh)

½ cup crushed pineapple (drained)

½ cup chopped pecans

1 tablespoon chopped pecans

1 tablespoon sweetened shredded coconut

Directions

Preheat oven to 350 degrees. Coat a 12-well muffin tin with cooking spray or line with cupcake liners. Set aside.

In a large bowl combine mashed bananas, sugars, egg, vanilla and oil. Mix with a hand mixer until well combined. Add in the flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in the coconut, pineapple, and pecans.

Scoop the batter into the prepared muffin tin. (Didn’t do topping) In a small bowl combine the chopped pecans and coconut. Sprinkle on top of the muffins. Bake for 20-25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Cool on a wire rack.

Notes

Delicious made 15 muffins, used our bananas & coconut from yard!

Nutrition

• Calories: 232 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.02 g
• Cholesterol: 16 mg
• Sodium: 241 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 18 g
• Protein: 3 g