These Healthy Hummingbird Cupcakes are great for meal prep and also the perfect addition to any brunch! They are gluten free, dairy free and boosted full of delicious natural ingredients for a quick and easy, wholesome healthy treat. Whip up this recipe by Emma Swanston from Better with Cake this Mother's Day to keep all the ladies in your life smiling.
Makes approx 10 cupcakes Prep: 10 mins Total time: 30 mins
2 over-ripe bananas
1/2 cup pineapple, finely chopped (fresh or canned will work)
1 Tablespoon of vanilla extract
1 Tablespoon maple syrup
1 Tablespoon of coconut oil, melted and cooled
1 Tablespoon of warm water
1/4 cup coconut flour
1/2 teaspoon of ground cinnamon
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1-2 scoops of collagen - optional for an extra boost of protein and gut healing/beauty goodness
1/4 cup coconut yoghurt
Preheat oven to 175’C (350’F) and line a muffin tray with paper cases to set aside.
Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.
Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
Add your chopped pineapple and stir to combine.
Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.
Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely
Serve topped with coconut yogurt, dried pineapple.
Original recipe and images by Emma Swanston from Better with Cake.