Hummingbird Muffins with Cacao Butter Icing (Paleo SCD)

Hummingbird Muffins with Cacao Butter Icing

My husband came home from work last week, raving about a Hummingbird muffin he'd eaten.  
So the challenge was set: How hard could it be to make a banana, pineapple and walnut muffin? (Without grains, sugar or dairy of course!)

We are thrilled with our final version.  They are super moist, sweet and smell amazing.  The photo really doesn't do them justice. :)

Hummingbird muffins

Preparation time: 10 mins

Cooking time: 25-30 mins

Total time: 40 mins

Yield: 12 muffins.

Ingredients:

3 ripe bananas 

½ cup honey

1/3 cup oil (macadamia or coconut)

3 eggs  

440 g tin of crushed pineapple (well drained)

1 ½ cups almond flour

¼ cup coconut flour

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon baking soda

½ cup chopped walnuts

Icing:

2 Tablespoons coconut oil

1 Tablespoon honey

1 Tablespoon cacao butter 

1-2 Tablespoons pineapple juice

Instructions:

·         Beat the bananas, honey and oil in a bowl with a hand mixer

·         Add the eggs and beat together.

·         Beat in baking soda, cinnamon and nutmeg.

·         Add flours and combine well.

·         Fold through chopped walnuts and drained pineapple.

·         Divide into muffin papers, filling 2/3 full.

·         Bake in 175 degree Celsius (350F) oven for 20 mins then reduce temperature to 150 degrees and cook for a further 5 – 10 mins.  It’s OK to take them out of the oven if they still feel a bit soft or wet on top.  They’ll firm up on cooling.

Icing:

·         Melt cacao butter in microwave

·         Combine all ingredients with a hand mixer.

·         Spread over cooled muffins.

If you want to pipe the icing on the top like in the photo, you'll need to increase the icing recipe.

Use:

1/2 cup coconut oil

1/4 cup honey

1/4 cup cacao butter 

1/4 cup pineapple juice

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