Dessert

Vegan Hummingbird Cupcakes is for Dessert.

Vegan Hummingbird Cupcakes takes several minutes to prepare.

Vegan Hummingbird Cupcakes takes several minutes to cook.

Vegan Hummingbird Cupcakes makes 12 servings.

The ingredients for Vegan Hummingbird Cupcakes are:

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

Here is how you make Vegan Hummingbird Cupcakes:

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 cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user INDIGOPANTHRESS.

The nutritional information for Vegan Hummingbird Cupcakes is:

• 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

The dietary needs meet for Vegan Hummingbird Cupcakes is Vegan