Hummingbird Muffins

I was watching Spring Baking Championship on Food Network one night and I saw Hummingbird cupcakes made into a cake.  I had pinned a recipe for hummingbird cupcakes awhile ago and had not gotten around to making it yet.  I decided to try making hummingbird muffins using the fruit, spices, and nuts, but without all of the sugar and whole wheat flour.  The result an incredibly tasty muffin that is full of flavor.

Ingredients:

½ cup chopped pecans

2 very ripe bananas

¼ cup chopped pineapple

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

2 eggs

½ cup unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.  Line a muffin tin with liners or spray with nonstick baking spray.
2. Mash bananas in a large bowl.
3. Chop the pecans in a food processor to small pieces.
4. Add pecans, chopped pineapple, eggs, applesauce, and vanilla extract to bananas. Mix to combine.
5. Whisk flours, protein powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. 
6. Add dry mixture to wet mixture and fold to combine.
7. Use a measuring cup or large cookie scooper to fill muffin tins.
8. Bake 20-25 minutes.
9. Let sit cool on a wire rack for at least ten minutes before removing from muffin tins.
10. Store in an air-tight container.