Hummingbird cake is a banana-pineapple spice cake that originated in Jamaica, but was made popular in the U.S. by Southern Living magazine. If you haven’t heard of hummingbird cake, think of it as carrot cake, but with banana and more pineapple substituted for the carrot. These dairy-free hummingbird muffins contain the same delicious flavors, but are made with whole grains and less sugar for a healthier morning treat.
Dairy-Free Hummingbird Muffins for a Tasty Breakfast or Snack
This year, Dole is celebrating their 125th Banana-versary. It’s a huge milestone that’s definitely worthy of cake. But they decided to keep things healthy with some more nutritious treats, like these hummingbird muffins. They’re packed with wholesome ingredients, and were made to be dairy free. But I have some additional tips and options in the FAQs below, with some guidance for additional dietary needs.
What is White Whole Wheat Flour?
Regular whole wheat flour is ground from hard red wheat berries and has a very hearty taste. White whole wheat flour is ground from hard white wheat berries, and has a milder flavor and lighter color. The two types are nutritionally equivalent and are both whole grains. You can substitute regular whole wheat flour, but the dairy-free hummingbird muffins will have a slightly heartier taste. You could substitute all-purpose flour or half all-purpose flour and half regular whole wheat flour for a lighter taste and texture.
Can I make Gluten-Free Dairy-Free Hummingbird Muffins?
I think this recipe should work fine for gluten-free needs. You can substitute an all-purpose gluten-free flour blend like King Arthur Measure for Measure for the all-purpose flour. Do not use a single flour, and definitely do not substitute a grain-free flour, like almond flour or coconut flour. These are not suitable 1:1 substitutes for wheat flour.
What is Buttery Spread? Is there a Brand you Recommend?
Dairy-free buttery spread is butter alternative sold in tubs at the grocery store that is made without milk, and usually without hydrogenated oils. Most brands should work just fine. I typically use Country Crock Plant Butter for price, taste, and performance. You can use buttery spread or buttery sticks. If using buttery sticks, 1 stick is typically 1/2 cup. If you have soy-free needs, I like brands like Melt vegan butter and Earth Balance Soy Free butter alternative for baking.
Can I use Oil instead of Butter Alternative?
You can substitute oil for the butter alternative. In fact, traditional hummingbird cake is made with oil, not butter. But it will increase the fat and calorie content a little. You could increase the milk alternative to 6 tablespoons and decrease the oil to 6 tablespoons, for a more even swap. If using oil, you might need to add just a little salt, perhaps 1/8 to 1/4 teaspoon, to rebalance the flavor.
What Dairy-Free Milk Alternative do you recommend?
Your favorite type of milk alternative should work just fine. Melanie Marcus of Dole used almond milk to create this recipe. But even water will work in a pinch.
Could I just use the Pineapple Juice in place of the Milk Alternative?
I haven’t tested this, so I can’t say that it would work for sure. But in theory, this sounds like a great option. Pineapple juice would infuse more tropical flavor into the muffins, add a little more lift, and it would prevent waste too!
Do you have any Egg-Free Suggestions for these Muffins?
See my Egg Substitute Guide for vegan options. These dairy-free hummingbird muffins should work pretty well with most egg substitutes. But I can’t recommend substituting both the eggs and the gluten without further testing.
Can I make Mini Muffins instead?
As a rule of thumb, a regular muffin recipe will make about triple the amount of mini muffins. So this recipe should make about 36 dairy-free hummingbird mini muffins. The baking time will be closer to 10 minutes. Check with a toothpick to ensure doneness.
Troubleshooting Tips for Dairy-Free Hummingbird Muffins
Batter is Too Dry – Climate can have a big effect on batter moisture. Muffin batter should be thicker than cupcake batter, but it should still be easy to scrape into the muffin cups. And if you’re substituting the eggs to make vegan muffins, it’s okay for the batter to be a little thicker. But if you’re batter is too thick, simply stir in a little more liquid.
Muffins Collapsed when Baking – If the muffins rose up quickly and domed mid-way during baking, but were concave and dense when the time was up, there was too much leavener for your climate or altitude. They might also have an off taste from the baking soda. If they were flat or slightly concave, reduce the baking soda to 1 1/2 teaspoons and the baking powder to 1/2 teaspoon. If they were quite concave, reduce the baking soda to 3/4 teaspoon and the baking powder to 1/2 teaspoon. In most cases, this will fix the problem.
Muffins Never Rose – If you checked in midway through, and they weren’t rising up, and they came out short and/or flat when finished, check your baking soda. Yes, it can fizzle out! To test it, put about a 1/2 teaspoon of the baking soda in a bowl. Add a little lemon juice or vinegar. It should vigorously fizz and bubble. If not, it’s on the way out. Try these dairy-free hummingbird muffins with fresh baking soda.
Special Diet Notes: Dairy-Free Hummingbird Muffins
By ingredients, this recipe is dairy-free, optionally nut-free, peanut-free, optionally soy-free, and vegetarian. Be sure to choose the buttery spread and milk alternative that suit your dietary needs.
Dairy-Free Hummingbird Muffins
Ingredients
Method
- Preheat your oven to 350°F and line 12 muffin cups with cupcake liners. Optionally spray the inside of the liners with nonstick cooking spray.
- Put the pineapple in a blender and pulse or puree until small pieces remain. Place the pineapple in a fine mesh strainer over a bowl, and let it sit for 5 minutes. (Reserve the pineapple juice to drink or add to smoothies - it isn't needed for this recipe).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
- In a large mixing bowl, mix the banana, buttery spread, and sugar with a hand mixer until combined. Add the milk alternative, egg, and egg white, and mix until combined.
- Stir the flour mixture into the wet mixture in your mixing bowl until it is just combined. It's okay if small lumps remain; be careful not to overmix.
- Fold in the pineapple, 1/3 cup pecans, raisins (if using), and ginger (if using).
- Divide the batter between the prepared muffin tins, and sprinkle the tops with the remaining 1/3 cup chopped pecans.
- Bake the muffins for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the hummingbird muffins cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 2 days. Individually wrap them in plastic wrap and freeze for longer storage.
Nutrition
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