These muffins are based on the famous southern Hummingbird Cake – made with banana, pineapples, and coconut. Food historians generally cite Mrs. L.H. Wiggin's recipe published in the February 1978 issue of Southern Living magazine as the first printed reference to "Hummingbird Cake."
1 cup wheat flour, traditional or white whole wheat
1 cup unbleached all purpose flour
½ cup brown sugar
½ cup sugar
1 teaspoons baking soda
1 ½ tsp. baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup mashed ripe banana
1 can (8 ounces) crushed pineapple in its own juice
1/2 cup unsweetened shredded coconut
1/2 cup (2 ounces) chopped toasted walnuts
2 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice
1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers with vegetable spray.
2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, spices, and salt. Stir in the coconut and nuts. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
3. Stir in banana and pineapple with juice. Add to the flour mixture, and stir until evenly moistened. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
4. Bake for 22 to 25 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.