If you are looking for something that is super simple to make, seriously delicious but a little bit special to make for your mama this mothers day then look no further my friend, I have just what you need . . .

Hummingbird Muffins with coconut yogurt frosting!

Perfectly spiced, light and tender, melt in the mouth banana muffins that are packed with sweet, juicy pineapple pieces and finished with a tart and tangy coconut yogurt “frosting”.

So much deliciousness I don’t even know where to begin  . . .

There is just so much to love about these babies;

Not only do they taste all kinds of amazing, but they are all natural, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already.

They also happen to be gluten free, grain free and paleo friendly and they could not be easier to make.

Simply throw your ingredients into your blender or food processor and let it do the work for you.

All you have to do once your batter is all blended (apart from try not to drink it straight up from the blender because it smells all kinds of incredible!) is stir through those sweet and juicy pineapple pieces, spoon that subtly sweet, perfectly spiced, heavenly banana batter into your  muffin tray, then bake those bad boys for 10-12 minutes and you’re done baby!

From blender to belly in less than 20 minutes – deliciously winning on so many levels!

Would you just look at those delicious little flecks of vanilla and cinnamon and those sweet and juicy chunks of caramelized pineapple peeking out the tops of those golden, glossy, cinnamon spiked banana muffins ♥♥♥

Quick and easy to prepare, insanely delicious and secretly healthy – I mean, what’s not to love!?

They really are the perfect little treat for any time of day!

Can we just stop for a second and talk about how weird and wonderful, yet insanely delicious these pretty little dried pineapple rings are?!

The perfect little crown for our muffins don’t you think?!

Sorry, distracted . . . where was I . . . hummingbird muffins, right . . .

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a sprinkling of heart warming cinnamon along with our over-ripe banana and those sweet and juicy pineapple pieces . . .

They truly are divine!

They are so light and tender they literally just melt in your mouth.

The muffins alone are simply divine but when you add that tart and tangy coconut yogurt frosting it takes things to a whole new level!

Perfect served in bed with a nice cup of tea or coffee.

They would make a sweet addition to your pretty little brunch table or packed up for a nice picnic in the park.

Mother’s day or not, they really are the perfect little treat for anytime of day.

All natural, quick and easy, perfectly spiced, light and tender, melt in the mouth banana muffins that are packed with sweet, juicy pineapple pieces and finished with a tart and tangy coconut yogurt “frosting” ;

Make them. Eat them. Love, love, love them.

Hummingbird Muffins with Coconut Yogurt Frosting – {Low Carb, GlutenFree & Paleo Friendly}
Makes approx 10 – All natural, quick and easy, subtly sweet, melt in your mouth, banana infused muffins

Ingredients –

3 eggs

2 manky over-ripe bananas

1/2 cup pineapple, finely chopped (fresh or canned will work)

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

1 scoop of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

Optional but recommended for serving –

1/4 cup Coconut Yogurt

Dried pineapple

Coconut chips

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your chopped pineapple and stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Top with coconut yogurt, dried pineapple and coconut chips if desired – yum!

Enjoy xoxo

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Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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