Hummingbird Muffins

by | Oct 30, 2015 | 0 comments

Inspired by the traditional tropical tasting recipe we are all familiar with, but these are made Changing Habits style!

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 minsDifficultyBeginner
 2 tsp baking powder
 2 organic free-range eggs, beaten
 1/3 cup Coconut oil
 3/4 cup Pineapple juice, fresh or tinned
 1 large banana, finely chopped
 3/4 cup Pineapple pieces, fresh or tinned, drained
 Shredded Coconut for topping
1

Preheat oven to 180°C (160°C if fan-forced).

2

In a glass bowl, mix all dry ingredients together with a wooden spoon.

3

Add eggs, oil and pineapple juice and mix until just combined.

4

Add banana and pineapple and mix in lightly.

5

Spoon into lined muffin trays, top each muffin with shredded coconut and bake for 30 Minutes
( 20 Minutes if fan-forced) or until golden on top.

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Ingredients

 2 tsp baking powder
 2 organic free-range eggs, beaten
 1/3 cup Coconut oil
 3/4 cup Pineapple juice, fresh or tinned
 1 large banana, finely chopped
 3/4 cup Pineapple pieces, fresh or tinned, drained
 Shredded Coconut for topping

Directions

1

Preheat oven to 180°C (160°C if fan-forced).

2

In a glass bowl, mix all dry ingredients together with a wooden spoon.

3

Add eggs, oil and pineapple juice and mix until just combined.

4

Add banana and pineapple and mix in lightly.

5

Spoon into lined muffin trays, top each muffin with shredded coconut and bake for 30 Minutes
( 20 Minutes if fan-forced) or until golden on top.

Hummingbird Muffins
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