Healthy Hummingbird Cupcakes-Chocolate Covered Katie

By Kathy C.

Hummingbird cake, which made its culinary debut in a 1978 issue of Southern Living Magazine, is a delicate and lightly-spiced cake bursting with the sweetness of pineapple, banana, and coconut. To this day, it is still the magazine’s #1 most popular recipe of all time.

These seductive little hummingbird cupcakes perfectly capture the charm of Southern Living’s famous recipe, and they’re even healthy enough to eat for breakfast if you so choose.
http://chocolatecoveredkatie.com/2014/03/24/hummingbird-cupcakes/

Ingredients

• 1/2 cup crushed pineapple, drained (120g)
• 1/2 cup mashed banana (120g)
• 2 tbsp milk of choice (30g)
• 2 tsp pure vanilla extract
• 2 tsp white or apple cider vinegar
• 3 tbsp vegetable or coconut oil (30g)
• 1 cup spelt or all-purpose or Bob’s gf flour (135g)
• only if using the gf flour, add 1/4 tsp xanthan gum
• 1/2 tsp plus 1/8 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/3 cup xylitol or sugar of choice (65g)
• pinch stevia or 1 extra tbsp sugar of choice
• 1/3 cup finely-chopped pecans, optional

Details

Servings 10
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350 F, and line a muffin tin with 10 liners. In a large mixing bowl, whisk together first 6 ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, and stir until just evenly mixed. Pour into the 10 muffin tins and bake 19-20 minutes or until muffins have domed and a toothpick comes out clean. Allow to sit 10 minutes before removing from the tins. Frost with either coconut butter or Healthy Cream Cheese Frosting, shredded coconut & pecans.