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