Paleo Hummingbird Muffins

Moist, fluffy, grain-free and naturally sweet paleo hummingbird muffins make for an amazing breakfast or snack.

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Paleo Hummingbird Muffins - grain-free, naturally sweetened, dairy-free, oil-free, and delicious! | TheRoastedRoot.com #glutenfree

Helloooo February!

Is it safe to discuss muffins yet?

If you did a Whole30 or a little paleo re-set in January, you may be ready as can be for a baked treat.

Well, great news! Not only are these muffins so incredibly tasty, but they’re actually nutritious and pretty great from a macronutrient standpoint. Meaning, you don’t need to feel guilty whatsoever about consuming them…not that we’re capable of feeling guilt ‘round these parts, right? Right!

Paleo Hummingbird Muffins - grain-free, naturally sweetened, dairy-free, oil-free, and delicious! | TheRoastedRoot.com #glutenfree

What exactly is a hummingbird muffin? Hummingbird muffins include pineapple, banana, and pecans. While they traditionally are made with all-purpose flour and sugar, I replace the wheat with almond flour and simply omit the sugar.

We end up with a moist, naturally sweet, fluffy muffin that is perfect for breakfast or snack. They’re grain-free, refined sugar-free, dairy-free, and oil-free…basically an epic win!

Paleo Hummingbird Muffins - grain-free, naturally sweetened, dairy-free, oil-free, and delicious! | TheRoastedRoot.com #glutenfree

I use Bob’s Red Mill Finely Ground Almond Flour for these muffins. As you already know, the majority of my baked goods are made using almond flour – it’s simply my favorite of all the grain-free flours because the texture turns out nice and fluffy, and I thoroughly enjoy the health benefits of it!

Let’s bake muffins!

How to Make Hummingbird Muffins:

Start by whisking together the wet ingredients – I simply mash the bananas in a measuring cup, then whisk in the eggs and pure vanilla extract. In a separate bowl, Stir together the almond flour, cinnamon, baking soda, and sea salt.

How to make Hummingbird Muffins

Combine the two forces – mix the wet ingredients into the mixing bowl with the dry ingredients.

Line a muffin tray with muffin papers, then fill the holes ¾ of the way full with batter. Sprinkle with chopped raw pecans, and BAKE!

Share with your favorite people and enjoy!

Paleo Hummingbird Muffins - grain-free, naturally sweetened, dairy-free, oil-free, and delicious! | TheRoastedRoot.com #glutenfree

Paleo Hummingbird Muffins

Course: Breakfast
Keyword: gluten free, grain free, healthy, muffins, paleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 muffins
Calories: 242 kcal
Author: Julia
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Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers

  2. Stir together the first four ingredients (dry ingredients) in a mixing bowl.

  3. In a separate bowl, whisk together the eggs, mashed banana, pineapple, and pure vanilla extract (wet ingredients).

  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until combined.

  5. Fill the muffin holes 3/4 of the way up with batter and sprinkle with raw pecans. Bake 20 to 25 minutes, or until muffins are golden-brown around the edges and feel firm when poked.

  6. Allow muffins to cool at least 30 minutes before serving. 

Recipe Notes

*I used canned pineapple that I chopped finer.

Nutrition Facts
Paleo Hummingbird Muffins
Amount Per Serving
Calories 242 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Total Carbohydrates 20g 7%
Sugars 8g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Doreen Colnaghi

    Do you know calories per muffin? I’m assuming these are fairly large since they are in a 9 muffin pan. We are on a healthy calorie counting diet and would love to try these. Thanks.

    Reply
    1. Julia Post author

      Hi Noelle,

      I haven’t tested it in a loaf pan yet, but I’m willing to bet it would work marvelously. I would try baking it for 45 to 60 minutes – my guess is it will require right around 50-55. Hope you enjoy!

      Reply
    1. Julia Post author

      Hi K! I haven’t tested the recipe using wheat flour, so I can’t be sure. I do know there are many Hummingbird Muffin recipes on the internet that call for regular flour, so it may be best to try one that has already been tested 😉 Hope you enjoy! 😀

      Reply
  2. Gina

    Hi there,

    I was looking at the coconut banana bread first. I had some not long ago. Super delicious! I was wondering if they can be turned into muffins and frozen? Now onto this Himmingbird recipe, can I use coconut flour instead of almond flour?
    Just curious. Thanks 🙂

    Reply
    1. Julia Post author

      Hi Gina,

      You can make these muffins using coconut flour, but I’ve never tested the recipe so I can’t be sure of the exact measurements (you can’t swap coconut flour for almond flour 1:1). Having made coconut flour muffins in the past, I would try the following: 5 eggs, 1/2 cup coconut flour, 1 cup tapioca flour, 1/2 cup avocado oil, 1 tsp baking powder. The measurements for the pineapple, coconut, etc from this recipe can stay the same. I would bake at 350 for 22 to 30 minutes. Let me know if you try it!

      Reply

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