Hummingbird Muffins (or Cake), low FODMAP, gluten free

DSC_0429

I love hummingbird cake!  There’s something about that pineapple, banana & pecan flavour combo that really hits the spot.  A few weeks ago I decided it was time to transform my old (unhealthy) recipe to a gluten-free and no sugar added option.  I made it in muffin tins, for some portion control, but I prefer it as a prettily (is that a word?) frosted cake  🙂  They were still moist and delicious on day 3.  If you leave off the cream cheese frosting they’re also dairy-free.  I put some unfrosted ones in the freezer and they have defrosted beautifully.

Hummingbird Cake (or Muffins)…

Sift into a big bowl, and mix until well combined:
¼ cup coconut flour
¼ cup fine white rice flour
¼ cup potato starch
¼ cup tapioca starch
¼ cup brown rice flour
¼ tsp Radiance Stevia Sweet (or sweetener of choice)
2 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
¼ tsp mineral salt
2 tsp cinnamon

Combine:
4 eggs, beaten
¾ cup oil (macadamia or canola)
1 x 410g can crushed pineapple, no sugar added (undrained)
½ cup chopped pecans
1  1/3 cups chopped firm bananas (2 regular size)
Preheat oven to 170C fan bake and grease/line either a 12-muffin tin  (they’ll be really full – you could actually get 24 muffins out of this recipe if you half fill them), OR 2 round cake tins.
Quickly combine the wet and dry ingredients until just mixed together, and pour into greased muffin tins or 2 lined round cake tins.
Bake for 15-18 minutes for muffins, or 25-35 minutes for the cakes (until toothpick comes out clean).
Let them cool in the tins for about 10 minutes before gently turning out onto a cooling rack.

The muffins are great without frosting, but if you want to frost them, here’s my cream cheese icing recipe:
CREAM CHEESE ICING:
125g cream cheese
50g butter
½ tsp vanilla
1/16 tsp Radiance Stevia Sweet (or sweetener of choice)
1-2 Tbsp lactose-free milk

 

Combine icing ingredients and beat well, until smooth, adding as much lactose-free milk (or coconut/rice/almond milk) according to desired consistency.  (My hubby prefers adding ¼ cup icing/powdered sugar to the icing recipe, but you might like it as is, or try adding some pure maple syrup).

Ice when cool and sprinkle with chopped or whole pecans.

Advertisements

One thought on “Hummingbird Muffins (or Cake), low FODMAP, gluten free

  1. Pingback: Night Owl Kitchen liked this

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s