Hummingbird Cupcakes

By SweetyBakes

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup granulated sugar
• 6 Tbsp. vegetable oil
• 1/2 cup finely chopped pecans
• 1 very ripe large banana, mashed
• 4 ounces (1/2 cup) crushed pineapple, with juice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 large eggs, beaten

Details

Adapted from lickthebowlgood.blogspot.com

Preparation

Step 1

Preheat oven to 325 degrees F. Line 15 cupcake indentions with liners.

In a large mixing bowl, combine flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth.

Divide the batter evenly amongst 15 lined cupcake indentions, filling about 2/3 full. Bake for 22-26 minutes or until the tops spring back and are golden. Cool in the tins for 10 minutes then remove and place on a wire rack til completely cool.

Makes about 15 cupcakes