Hummingbird Muffins (Edit recipe)

How adorable are these PALEO HUMMINGBIRD muffins? It’s the drizzle, or maybe that crumbly streusel topping right!? They have such a delightfully delicate texture and the flavor combo of pineapple and banana is spectacular! The ribbon layer of streusel in the middle of these PALEO HUMMINGBIRD muffins is amazing! The flavor is unlike anything I’ve tasted before. Little hints of banana and pineapple, swirly around your taste bud with a little bit of cinnamony undertones mixed in…could be the new favorite over here.

20 minutes

22 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	8 g
Carbohydrates:	53 g
Protein:	1 g
Cholesterol:	6 g
Sodium:	255 mg
Fiber:	3 g
Sugars:	31 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 12

Ingredients

Streusel Filling/Topping

2 Tbsp Cassava Flour
2 Tbsp Coconut Sugar
2 Tbsp Maple Sugar
.75 tsp Ground Cinnamon
1/8 tsp Sea Salt, fine
2 Tbsp Ghee
.25 cup Pecans, finely chopped

Muffin

1.5 cup Cassava Flour
2 Tbsp Coconut Sugar
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Sea Salt, fine
.75 cup Banana, mashed
.75 cup Canned Crushed Pineapple, (fresh wont perform as well)
.5 cup Honey
2 Eggs, room temperature
1 tsp Vanilla Extract
.5 cup Coconut, oil, melted u0026 slightly cooled (or grass fed butter or ghee)

Drizzle

1.5-2 cups Powdered Sugar, organic (or maple, details below)
1-2 Tbsp Coconut Milk, water (can sub full fat or nut milk)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385° and line muffin tin with parchment liners and set aside.
In a small bowl make the streusel by combining the cassava flour, sugars, cinnamon and salt. Fluff with a fork then cut in the ghee using a pastry blender or your fingers until you have the consistency similar to wet sand. Toss in the chopped pecans, stir to combine and set aside.
In a medium sized bowl, mix up the dry ingredients for the muffin. Add the cassava flour, coconut sugar, baking powder, baking soda and salt. Whisk together to fully combine and set aside.
Next up, mix up the wet ingredients in a small bowl by adding the banana, pineapple, honey, eggs and vanilla. Whisk well to combine until the eggs are well incorporated. While whisking, slowly pour in the melted fat until it is completely mixed in. Pour this mixture into the dry ingredients and stir to combine using a rubber spatula, cleaning the sides as you go. Once ingredients are fully mixed, let it set for about 5 minutes.
When ready, fill each muffin liner with around 2 tablespoons of the batter and then sprinkle about 1½ tsp of the streusel on top of the batter. Spoon the remaining batter into the muffin liners then sprinkle with more streusel, (reserving a tablespoon if you want to add a bit more streusel after you add the drizzle.)
Bake for 20-22 minutes or until tops are golden and center springs back when lightly touched. Remove from the oven and let the muffins cool in tins for 4 minutes and then remove to a cooling rack.
While they cool, mix up the drizzle by adding powdered sugar and water to a small bowl and stirring until you have a nice “drippable” consistency. Once muffins are cool, add your drizzle and a lil’ sprinkle of streusel if you saved some and ENJOY!