I made a Hummingbird cake the other day. I loved it! I think it’s now my favorite cake. But supposedly you’re not allowed to have cake every day so I made my version of Hummingbird muffins. And as everybody knows you can always have muffins. They’re practically health food, right? So here goes, my put on Hummingbird muffins.

Dry ingredients

2 
cups white flour (you can always substitute with 2 cups whole wheat flour)

2 
tablespoons sugar

3 
teaspoons baking powder

1 teaspoon cinnamon

1⁄2
teaspoon salt

Wet ingredients

2 
tablespoons melted butter

1 
cup almond milk

1 
egg

ripe mashed banana

1 cup crushed pineapple

Crumble

1 tablespoon oatmeal

1 tablespoon brown sugar

1 tablespoon butter

1 teaspoon cinnamon

Combine dry ingredients. Then combine wet ingredients and mix. Now combine the dry and wet ingredients and just mix to combine. Careful not to over mix. Should be lumpy.

With an ice cream scoop put muffin mixture in 12 lined cupcake forms.

For the crumble combine with fingers or fork to make a course topping for the muffins. Drizzle some on top of muffins before you bake them in a 400 F (200 C) oven for 20 minutes.