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Delightful Hummingbird Muffins: A Taste of Southern Comfort, Made Easy

Hummingbird Muffins are a delightful spin on the classic, rich, and famously delicious Southern Hummingbird Cake. This lighter, more wholesome rendition packs all the beloved flavors into a convenient muffin form, brimming with ripe bananas, crunchy pecans, and sweet apple. Every bite promises to be so satisfying, you’ll find yourself humming with delight! (Skip to recipe.)

There’s a special kind of joy that comes with a full house and a bustling kitchen, especially when my ‘baby’ returns home. And by ‘baby’, I mean my nearly six-foot-tall son, back for the summer from his first year of university. With him, he brings not just an unquenchable appetite, a wild sense of humor, and a collection of perpetually smelly socks, but also a renewed energy to our home. Witnessing his enthusiastic consumption of any food left unattended on the counter or in the fridge is truly an awe-inspiring spectacle. These Hummingbird Muffins, for instance, have vanished twice in the last five days, each batch gone within hours of cooling. He’s spent his summer painting homes, and let me tell you, that kind of work certainly builds up an appetite. My chief taste-tester is officially back in action, and I couldn’t be happier.

His return, however, has also brought a wave of introspection, making me ponder where this past year, and indeed all the preceding years, have flown. Time, it seems, has a way of both lingering and racing, leaving us wondering how we arrived at our current moment so swiftly.

Just this afternoon, I attended my niece’s baby shower. Surrounded by her and her friends – some joyfully pregnant, many cradling young children – a bittersweet pang struck me. It felt like just yesterday this beautiful niece was a downy-headed newborn, a tiny bundle I remember so vividly. Was it truly that long ago? Sitting there, munching on cupcakes and listening to lively conversations about labor, delivery, and the inevitable sleepless nights, I felt an almost primal urge to chime in. I imagined myself still a young mom, sharing stories and commiserating with my peers.

Then, reality gently nudged me. I’m no longer a ‘young’ mom. My children have ventured beyond school, navigating their late teens and early twenties as independent young adults. The ‘young moms’ club? That chapter is firmly closed for me. Yet, deep within my heart, I still carry the vivid memories: every detail of each pregnancy, the intensity of labor and delivery, the endless nights without sleep, the dramatic toddler temper tantrums, the picky eaters, the elaborate birthday parties, and the constant cycle of diaper changes. On the inside, I feel like I could still be right there, experiencing it all. But on the outside, to the rest of the world, I am decidedly beyond that stage. And that’s perfectly okay. I recall thinking the same when I was in my twenties – those middle-aged women were lovely, but they were, undeniably, *old*. They belonged to a different generation.

Well, now I am that generation, and ironically, I don’t feel old at all. Because wasn’t it just yesterday that I was where they are now? It feels as though I simply blinked, and here I am, with a towering teenager and adult children. The concerns have shifted, as have the triumphs. Instead of worrying about first steps and scraped knees, I ponder career paths and future plans. It’s a completely different set of joys, challenges, and worries, but a journey I wouldn’t trade. Those of us who are parents, we’re all walking parallel paths, simply at different points along the continuum. Those young moms are just a few steps behind, and one day soon, they’ll find themselves walking exactly where I step today.

This thought brought to mind a conversation I had with my parents’ delightful 72-year-old neighbor, Mrs. Albright, when they lived on Vancouver Island. She had just celebrated her birthday, and my mom and I stopped by to extend our well wishes. I held my firstborn son on my hip, a tiny baby then. I remember asking her about her life, marveling at her incredible energy – she maintained a huge garden and was involved in countless community activities. Mrs. Albright shared with me that despite turning 72, she still felt like she was 21 inside. I nodded politely, murmuring a “that’s cool” with the innocent arrogance of my twenties, not truly believing her. To my young eyes, she was a sweet, venerable grandma – she looked *old*. Now, a few decades older myself, I suddenly understand her perfectly. I, too, often feel like I’m still in my twenties inside. And I wholeheartedly believe myself – until I catch my reflection in the mirror, that is. Or until I glance at my grown children. That’s when reality offers a gentle, sometimes humorous, correction.

So, what’s a ‘mature’ mom to do when faced with these temporal reflections? I pour myself a glass of wine.

And then I head to the kitchen to bake some muffins. Specifically, these amazing Hummingbird Muffins.

* * * * *

About These Hummingbird Muffins: A Lighter, Healthier Twist on a Southern Classic

These Hummingbird Muffins draw their inspiration from a truly iconic dessert: the Hummingbird Cake. If you’ve never had the pleasure, the original Hummingbird Cake is a legendary Southern creation, famous for its incredible richness and moist texture. Typically found in older cookbooks, it’s a luscious concoction featuring mashed banana, crushed pineapple, pecans, and warm spices, often enrobed in a generous layer of cream cheese icing. Legend has it, the name “Hummingbird” came about because it’s so irresistibly delicious, you just hum with delight as you eat it.

My goal with these muffins was to capture that same delightful essence while making them a bit lighter and more suitable for breakfast or a wholesome snack. I’ve taken the core flavors of that beloved cake – the ripe banana, the nutty pecans, and the comforting spices – and given them a fresh twist. I’ve opted for shredded apple instead of pineapple, which adds a subtle sweetness and a lovely moistness, while significantly lightening the overall muffin. The result is a perfect balance of nutty, fruity, and gently spiced flavors that will indeed have you humming. They are just sweet enough to feel like a treat, but wholesome enough to enjoy guilt-free any time of day. We truly devour these!

Choosing Your Nuts: Pecans vs. Walnuts

Pecans are the traditional choice for Hummingbird recipes, lending a buttery, rich flavor that complements the banana and apple beautifully. However, if pecans are hard to find or if you simply prefer them, walnuts make an excellent substitute. Just ensure your walnuts are fresh; they can go rancid more quickly than pecans, developing a bitter and strong taste. A good tip for preserving the freshness of walnuts (and pecans!) is to store them in the freezer. This keeps their oils from oxidizing and maintains their delicious flavor for much longer.

Dietary Friendly Options: Gluten-Free, Dairy-Free, and Egg-Free

One of the best aspects of this Hummingbird Muffin recipe is its adaptability. We all have different dietary needs, and these muffins are wonderfully accommodating. They can easily be made:

Gluten-Free: Simply use your favorite gluten-free all-purpose flour blend. I highly recommend using a good quality blend that includes xanthan gum for the best texture. My personal favorite gluten-free flour mix is detailed here.
Dairy-Free: The recipe is naturally dairy-free, using oil instead of butter, which makes it a great option for those with dairy sensitivities or allergies.
Egg-Free: For those with egg allergies or following a vegan diet, these muffins turn out remarkably well using a “chia egg” in place of a regular egg. This simple substitution involves mixing ground chia seeds with water, allowing them to gel, and then incorporating this mixture into the batter. The chia egg provides the necessary binding properties without compromising the muffin’s texture or flavor.

Hummingbird Muffins Recipe

(gluten-free, dairy-free, egg-free option)

Ingredients:

1½ cups (210gms) gluten-free all-purpose flour (my favourite one here) or regular all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground cinnamon
1 cup (240ml) mashed overripe banana (about 2 medium bananas)
1 large egg (or 1 chia egg* see preparation below)
½ cup (120ml) oil (I recommend a neutral-flavored oil like grapeseed or avocado oil)
¼ cup (60ml) honey (or maple syrup for a vegan option)
1 teaspoon pure vanilla extract
1 cup pecans (or walnuts), plus 12 whole halves for garnish
1 medium apple, shredded with peel (yielding about ¾ cup/180ml)

Instructions:

Prepare your oven and muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper muffin liners.
Prepare the chia egg (if using): If you are making the egg-free version, stir together 1 tablespoon of ground chia seeds with 3 tablespoons of water in a small bowl. Let this mixture sit for 5 minutes, allowing it to gel and thicken, similar to the consistency of a beaten egg.
Combine dry ingredients: In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
Combine wet ingredients: In a separate, larger bowl, mash the overripe banana thoroughly. Add the prepared egg (or chia gel), oil, honey, and vanilla extract. Whisk these wet ingredients together until well combined and smooth.
Prepare nuts and apple: Reserve 12 whole pecan (or walnut) halves to use as a garnish for the tops of the muffins. Coarsely chop the remaining nuts. Using the large holes of a box grater (the same size you’d use for shredding cheese), shred the medium apple, keeping the peel on for added fiber and nutrients.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently, just until the ingredients are combined. Be careful not to overmix; a few lumps are perfectly fine and will lead to a more tender muffin.
Fold in additions: Gently fold in the chopped nuts and shredded apple until evenly distributed throughout the batter.
Fill muffin cups and garnish: Divide the batter evenly among the 12 prepared muffin cup liners. Lightly press one of the reserved whole pecan halves into the center of each muffin for a beautiful finish.
Bake: Bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.

Makes 12 delightful muffins.

Tips for Perfect Hummingbird Muffins:

Overripe Bananas are Key: The riper your bananas are (think brown spots!), the sweeter and more flavorful your muffins will be. They also mash more easily.
Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough muffins. Stir just until the ingredients are combined.
Fresh Spices: Ensure your cinnamon is fresh for the best aroma and flavor.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months; simply thaw at room temperature or warm gently in the microwave.
Add-ins: Feel free to experiment! A handful of shredded coconut or a sprinkle of chocolate chips would also be delicious additions to the batter.

Guten Appetit!

We hope you love these Hummingbird Muffins as much as we do. They truly bring a little piece of Southern comfort and warmth to any kitchen. Whether you’re enjoying them for breakfast, as a snack, or sharing them with loved ones, these muffins are sure to bring a smile to your face. If you try this recipe, please let me know what you think!

If you like my recipes and want to stay updated on all the deliciousness from my kitchen, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d truly make my day!

You might also enjoy these other delightful muffin and loaf recipes:

Strawberry, Almond Flour & White Chocolate Muffins

Candy Bar Muffins

Chocolate Banana Loaf

Banana Oat Breakfast Balls