Hummingbird Muffins

I’d heard of hummingbird cake and cupcakes before and they sounded really good!  I love the combination of bananas and pineapple!  Unfortunately, the typical recipe calls for a ton of sugar!  I adapted the recipe for my banana bread muffins to create my healthier vegan, gluten free, and SOS free Hummingbird Muffins!

Hummingbird Muffins


  • 1 cup rolled oats (GF if desired)
  • 1 cup millet
  • 2 tsp baking powder
  • 2 ripe bananas
  • 1 8oz can crushed pineapple
  • 8 dates
  • 4 tbsp almond milk (or other non-dairy milk)
  • 1/2 cup pecans, chopped (optional)


  1. Preheat oven to 350F.
  2. In a high-speed blender, combine oats and millet and blend until a flour forms.
  3. Pour into a large bowl, add the baking powder, and stir together.
  4. In the high-speed blender, add the bananas, pineapple, dates, and almond milk.  Blend until everything is well combined.
  5. Pour into the bowl with the flour and mix until everything is combined.
  6. Stir in the chopped pecans.
  7. Pour into prepared muffin pan and bake for 30 minutes.

Hummingbird Muffins 3

This recipe would be really good as a cupcake too, with a cashew cream icing on top!  Next time I make these muffins, I will add the icing and post the recipe for the cashew cream icing!

Hummingbird Muffins 4

I was able to make 16 muffins with this recipe.

Hummingbird Muffins 2

Hope you enjoy these as much as I did!

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