Hummingbird Muffins

Southern classic cake turned into moist fruity muffins with pineapple, pecans, bananas, and honey. It is indescribably delicious! I think I just ate 5 of them... This recipe is adapted from May 2013 issue of the Runner's World Magazine.

Muffins:

• 1 cup white sugar
• 1/3 cup honey
• 2 eggs
• 1/4 cup buttermilk or kefir
• 1/2 cup applesauce
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• 1 15-oz can of crushed pineapple, drained
• 2 mashed bananas

Crumble

• 1/2 cup old-fashioned oats
• 1/2 cup finely chopped pecans
• 1 tbsp honey
• 1 tbsp butter, melted
• 3 tbsp brown sugar
• Pinch salt
• 1 tbsp all-purpose flour

Preheat oven to 350F. In a mixing bowl beat sugar and honey with eggs. Whisk in buttermilk/kefir, applesauce, and vanilla. Very gradually mix in flour and whisk until the mixture is smooth. Add salt, baking powder, and cinnamon. Whisk everything well. Add pecans, pineapple, and bananas. Whisk until combined. 

Prepare 15-18 muffin tins. Fill each about 3/4 full. I like to fill them almost up to the top. 

Combine all crumble ingredients. Sprinkle each muffin with the crumble mixture. Bake for 20-30 minutes or until a toothpick comes out clean. Enjoy!