Hummingbird Cake combines banana, pineapple and spices into a beautifully moist and flavorful cake which originates down South.
I made these beautiful little muffins with a lightened up version of a Hummingbird Cake recipe and they are amazing!
- 2 cups of flour (I used oat flour which you can either purchase or make with 2 cups of instant oats food processed to a fine powder)
- 2/3 cups of sweetener (like stevia powder) which I used for a low sugar version this time or 1/3 cup of sweetener + sugar blend (like stevia and sugar blend)
- 1 and 1/4 teaspoons of baking powder
- Pinch of salt
- 1 and 1/2 teaspoons of ground cinnamon
- 1 ripe banana
- 1 and 1/2 cups of pineapple pieces or chunks, well drained and divided
- 1/4 cups plus 1 tablespoon of unsweetened flaked coconut, divided
- 1 egg
- 1/2 cup of lowfat buttermilk or lowfat milk
- 2 teaspoons of oil (I used coconut)
- 1 teaspoon of pure vanilla extract
- 3 tablespoons of slivered almonds, divided
- 1 tablespoon of brown sugar
Preheat oven to 350.
Spray muffin pan cups with non-stick cooking spray.
In a bowl, combine oat flour, sweetener, baking powder and salt.
In a blender, combine 1 cup of pineapple with banana, flaked coconut, milk, egg, vanilla, oil, and vanilla.
Add blended ingredients to dry and combine well. Fold in 2 tablespoons of slivered almonds.
Divide batter evenly between 12 muffin cups.
In food processor or blender, pulse remaining 1/2 cup of pineapple, brown sugar and remaining tablespoon of almonds. Just a few pulses to get a chunky mixture.
Sprinkle a bit of the mixture over each muffin. Sprinkle a few pinches of remaining 1 tablespoon of coconut over each muffin.
Bake in oven for about 25-30 minutes until a toothpick inserted into the center of one muffin comes out clean. Allow to cool before serving.
Nutrition Facts | Makes 12 servings
132 calories, 4g of fat, 20.5g carbs, 2.4g fiber, 3.6g protein
3 Weight Watchers PointsPlus per serving