I’ve had the cake version of these muffins before and let me tell ya, they are delicious!
Check out what my friends over at Mr. Food had to say about this recipe:
“These Hummingbird Muffins are a modern day version of the 1950’s-style Hummingbird Cake that we all love. They start out with a cake-mix (making them super easy!) and are filled with delicious nuts, cinnamon, and fruit.”
These Hummingbird muffins are the bird’s beak!
Ingredients
2 cups Gold Medal all-purpose flour
1 cup whole wheat flour
1 1/2 cup Domino sugar
1/2 tsp Morton salt
1 tsp Arm & Hammer baking soda
1 tsp McCormick ground cinnamo1 1/2 tsp vanilla extract
3 large Eggland’s Best eggs, room temperature
1 1/2 cups Wesson vegetable oil
2 to 3 cups mashed ripe Chiquita bananas
1 8-ounce can Dole crushed pineapple with juice
1 cup flaked Baker’s coconut
1 cup chopped Fisher walnuts
Pam Non-stick baking spray
Instructions
Preheat oven to 350
Stir all of the dry ingredients together in a large bowl with a whisk.
Add the moist ingredients to the dry mix and stir until just incorporated.
Spoon the mixture into prepared muffin tins
Bake in the middle of the oven for about 25 to 30 minutes, until tester comes out dry.
Cool on racks for ten minutes before flipping out of the muffin tins.
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Quick Tip: I love smothering these muffins with fresh sweet cream butter!
Thank you to Group Recipes for this great recipe.
