Vegan Hummingbird Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 249.6
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 48.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
View full nutritional breakdown of Vegan Hummingbird Cupcakes calories by ingredient
Introduction
Adapted from a classic Southern recipe. DOES NOT INCLUDE FROSTING Adapted from a classic Southern recipe. DOES NOT INCLUDE FROSTINGNumber of Servings: 12
Ingredients
-
1 cup unbleached all-purpose flour
1/4 cup pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 cup mashed ripe banana (about 1 medium-sized banana or 1 1/2 small ones)
1/2 cup (one 8 oz. can) crushed pineapple, drained and juice reserved
1 cup sugar
1/2 cup canola or other neutral-tasting oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
Tips
watch these carefully, times may vary. You could use mini cupcake pan, each mini would be about 1/3 of the nutritional values.
Directions
Preheat the oven to 350° F. Line a muffin tin with paper liners, or spray with nonstick spray.
In a large bowl, sift together the flours, baking soda, cinnamon, and salt; set aside.
In a separate bowl, mash the banana with the pineapple, then whisk in the sugar, oil, and vanilla until completely incorporated and relatively smooth.
Add dry ingredients gradually until batter forms. Add reserved pineapple juice if batter is too thick.
Spoon into lined or sprayed cupcake pan. Bake until toothpick comes out clean. approx. 15 minutes at 350.
Serving Size: 12 regular sized cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user INDIGOPANTHRESS.
In a large bowl, sift together the flours, baking soda, cinnamon, and salt; set aside.
In a separate bowl, mash the banana with the pineapple, then whisk in the sugar, oil, and vanilla until completely incorporated and relatively smooth.
Add dry ingredients gradually until batter forms. Add reserved pineapple juice if batter is too thick.
Spoon into lined or sprayed cupcake pan. Bake until toothpick comes out clean. approx. 15 minutes at 350.
Serving Size: 12 regular sized cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user INDIGOPANTHRESS.