Hummingbird Muffins

Natasha Liviero offers an ode to the ever-popular hummingbird cake with these beautifully spiced muffins - a delightful addition to the breakfast table. Warm undertones enhance the tropical pairing of pineapple and banana, creating a tender, flavourful bake that feels both comforting and irresistibly indulgent.

Photographs: Natasha Liviero

Text: Natasha Liviero

Hummingbird Muffins

(Makes 12)

Ingredients:

110g canola oil/neutral oil

2 XL eggs, whisked

320g banana, mashed

100g pineapple, finely chopped

130g muscovado sugar

5g vanilla extract

230g flour, sieved

1 tsp bicarbonate of soda

½ tsp salt

2½ tsp cinnamon

1½ tsp mixed spice

½ tsp nutmeg

100g pecans, chopped

Method:

1. Preheat the oven to 1900C/1700C (fan) and prepare a 12-cup muffin pan with paper liners.

2. In a large bowl, add the oil, eggs, banana, pineapple, sugar and vanilla. Mix with a wooden spoon to combine.

3. Add the remaining dry ingredients, spices and half the nuts. Mix until just combined - do not overmix.

4. Spoon the batter into the muffin liners - approximately 86/88g into each.

5. Sprinkle the remaining pecan nuts evenly over each muffin, pressing down slightly so they adhere to the batter.

6. Bake for approximately 22 minutes or until a skewer inserted into the centre of a muffin comes out clean.

7. Cool for 2 minutes in the muffin pan, then remove the muffins and place them on a cooling rack to cool completely.

8. Store in an airtight container for up to three days.

Notes: * Make the recipe your own by adding choc-chips or sunflower/pumpkin seeds to the batter.