Hummingbird, One of My Favorites
Hummingbird is a Southern flavor combination with bananas, pineapple and pecans. Most often you find Hummingbird made as a layer cake iced with cream cheese icing. Today we are going to take this classic flavor and make Gluten Free Muffins, in the Hummingbird tradition.
The Gluten Free Muffins Secret
I’ll be the first to admit, I did not have any success making my own gluten free flour blend. I just never could get the mixture right. Then I discovered the one-to-one gluten flour blends and did a few test recipes. As a result, I find recipes that have lower ratios of flour (under 1 ½ cups) are good candidates for these gluten flour blends.
So why Gluten Free?
I needed a few recipes that did not contain wheat flour because several of our friends are wheat free by choice. When I found that I loved the texture of the recipes, I decided to keep those recipes gluten free.
I promise, you will not be able to tell that these muffins are not made with a wheat flour.
The recipe can be easily converted back to using regular flour. All you need to do is to substitute the same amount of self-rising as the recipe calls for the gluten free flour.
Let’s Explore those Hummingbird Gluten Free Muffins
Banana and Pecans are key ingredients in Hummingbird.
The bananas need to be ripe but not mushy. To prepare the bananas, cut length wise twice, to get four sections and then slice in to pieces from beginning to end. Just remember, don’t mash the bananas. There should be chunks of bananas in the muffins.
For the pecans, roasted is the best. Just pop the pecans in the oven for 5 to 10 minutes at about 350 degrees to bring out the flavor of the nuts. The pecans need to be chopped and don’t forget to save some to top the muffins.
My favorite pecans are Elliot Petites from Merritt Pecan Company in Georgia. It’s a good thing that we go thru there on my why back home to East Tennessee. Did you know there are over 500 varieties of pecans? Good thing I found the one that I love!
The recipe calls for pineapple, not drained and dark brown sugar. Yes, dark brown sugar. I love cooking and baking with dark brown sugar. However, you can substitute light brown sugar if you like with not change to this recipe.
Prep, Mix and Scoop
The recipe comes together quickly and in the order of the ingredients. This is a one bowl, mix by hand recipe. Just remember to not over mix, especially if you are using self-rising flour. You want nice soft tender muffins with chunks of bananas, pecans and pineapples.
The easiest way to divide the muffin mixture into the muffin tins is with a #20 Yellow disher (or ice scream scoop). Dishers are one of my favorite kitchen tools and I have one of every size. Check out this link for more information on disher/scoops.
Let’s Bake Muffins
A huge shout out to Sally from Sally’s Baking Addiction and her method of muffin baking. Don’t you just love getting nice domed muffins? Just follow the baking directions in the recipe with the high heat for the first 7 minutes with reduced temp for the remainder of the bake time for nice high muffins.
Yes, even for the Gluten Free Muffins!
A few more notes
Don’t over bake the muffins. The center of the muffins should be just set and almost a little squishy. As soon as you can get the muffins out of the pan, remove to a cooling rack. If the muffins are left in the hot pan, they will continue to cook.
These beauties freeze wonderfully. Just wait until they have cooled and flash freeze. Once the muffins have frozen solid put in a sealed container.
So there you have it, Hummingbird Gluten Free Muffins!
I promise, no one will know the difference.
Hummingbird Muffins : Gluten FreePrint Recipe
- 2 Eggs, room temperature
- ½ Cup of Vegetable or Canola Oil
- 1 Teaspoon of Vanilla
- 1 Cup of Dark Brown Sugar
- ½ Cup of Crushed Pineapple, not drained
- 1 Tablespoon of Cinnamon (or to taste)
- ½ Teaspoon of Nutmeg (or to taste)
- 1 Teaspoon of Baking Soda
- 1 ¼ Cup of King Arthur Measure-for-Measure Flour
- 1 Chopped Banana, very ripe
- 1 Cup Pecans, chopped
Preheat oven to 425 degrees.
Prepare a 12-count muffin pan with liners.
In a large bowl, combine eggs, oil, vanilla and dark brown sugar. Whisk to combine.
Add crushed pineapple and mix well.
Sprinkle the cinnamon, nutmeg and baking soda over the mixture and stir gently.
Fold in the measure-for-measure Gluten Free flour until just combined.
Fold in the chopped bananas and ¾ of the cup of pecans (remaining will be used to top the muffins).
Using a #20 Disher (yellow handle) and a level scoop full, fill each of the muffin liners in the pan.
Bake at 425 degrees for 7 minutes, rotate pan.
Reduce the heat to 375 degree and bake for 7 more minutes, rotate pan.
Bake for an additional 4 to 7 minutes or until the tops of muffins are just baked. Do not over bake.
Remove from the oven and transfer to a cooling rack immediately. You can use a fork to lift the muffins out.
Cool for 5 to 10 minutes before serving.
Muffins freeze for up to 6 months. Flash freeze and then once frozen store in plastic container or bag.
Substitute 1 1/4 cup of self-rising flour for the Gluten Free Measure-for-Measure to make this recipe NON gluten free.