These almond butter hummingbird cupcakes are a real treat. Sweet as can be, but healthy at the same time. All natural sweetness comes from fruit and honey, while powerful protein from almonds balances out this morning muffin. This muffin will have you humming all morning! We know you’ll #TasteTheDifference!
1 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1 tsp cinnamon
1/4 C honey
2 T coconut oil, melted (any nut or vegetable oil will work)
1 C smashed ripe bananas, about two bananas
1 C crushed pineapple, drained
1 T chia seeds
Step By Step Hummingbird Cupcakes Recipe Directions:
Step 1: Preheat oven to 325 F.
Step 2: In a large bowl, combine almond flour, salt, baking soda, chia seeds, and cinnamon.
Step 3: In a separate bowl, mix together eggs, golden syrup, vanilla, Betsy’s Best, and oil.
Step 4: Mix bananas and pineapple into the wet ingredients.
Step 5: Stir wet ingredients into the dry ingredients. Set aside.
Step 6: Enjoy the hummingbird cupcakes!
1/2 c brown sugar
1/2 c gluten free flour blend
1/2 c oats
1/2 tsp vanilla
pinch sea salt
2 T coconut oil
Cupcake Streusel Topping Directions
Step 1: Add all ingredients to bowl and stir with a fork until crumbled.
Step 2: Divide batter evenly between 14 cupcake liners (liners should be filled almost to the top) and add streusel topping.
Step 3: Bake for 20 minutes or until a toothpick comes out dry.
Yield : 12 cupcakes
This almond butter hummingbird cupcake with streusel topping recipe can also be baked as a small cake or bread loaf. It can also be made into mini muffins for small bites of a delicious treat!
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