Hummingbird Muffins

• 2 1/2 cups all purpose flour

• 1 cup brown sugar, lightly packed

• 3/4 cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 cup canola oil

• 1 8-ounce can crushed pineapple, with juice

• 2 cups mashed overripe bananas 4-5 bananas

• 3/4 cup almond milk

• 2 teaspoons pure vanilla extract

• 1 cup chopped toasted pecans plus more for topping

• 1 Recipe Vegan Cream Cheese Frosting

Preheat the oven to 350 degrees F

In a large bowl, add the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk well.

To the dry ingredients, add the oil, crushed pineapple, mashed bananas, almond milk, vanilla and pecans. Mix until just combined, but do not over mix. It's helpful to mix by hand so you don't accidentally over mix the batter and cause the cake to be dense.

Divide the cake batter into the prepared pans and bake for 45-50 minutes, or until a toothpick inserted comes out clean and the tops of the cakes are set.

Let the cakes cool in the pans for 15 minutes, then carefully remove them and let them cool on a cooling rack until completely cool. Please do not try to frost this cake when it's still warm at all, it will slip and break.

Once the cakes have cooled, prepare the Vegan Cream Cheese Frosting. You may also use Vegan Buttercream or the lemon frosting from my Vegan Lemon Cake, if you prefer.

Fill muffin tins with batter, bake and frost when cooled.

Inspired by Nora Cooks Hummingbird Cake Recipe.