Healthier Hummingbird Muffins are moist and packed with the goodness of whole grain flour, bananas, crushed pineapple, and coconut. Now you can have a hummingbird inspired breakfast without the guilt!
I’ve been wanting to bake hummingbird cupcakes forever. The problem is, I don’t get around to baking cakes or cupcakes unless there’s some type of occasion. I love cake too much to have it lying around, you see. Because of this reason, the hummingbird cupcakes just haven’t happened yet. I do bake muffins often, however, so I baked these Healthier Hummingbird Muffins instead. These are the perfect way get your hummingbird fix without the guilt associated with cake. They’re moist, and packed with so many wonderful things — bananas, crushed pineapple, and shredded coconut. They’re topped off with crunchy, toasted pecans. These are so delicious, they instantly became my new favorite muffin.
I adapted this recipe from my Healthier Strawberry Banana Muffins, which were adapted by Ellie Krieger’s Better Blueberry Muffins. They’ve got half whole wheat flour, and half all purpose, which makes them whole grain. They’ve got very minimal oil, so they’re also very low in fat. Don’t think that these muffins taste like cardboard, because they’re nice and moist. They get their moisture from the bananas, crushed pineapple, and one container of Chobani 2% banana yogurt. I had some in the fridge, so I figured why not? It made these muffins so scrumptious!
The muffins are also very flavorful from the ingredients I listed above, plus I’ve used all brown sugar to impart even more flavor, as well as plenty of cinnamon. The warmth of brown sugar and cinnamon is something I always enjoy.
I’m not at all crazy about nut in my quick breads and muffins. What I do love, is placing them on top of the batter before baking. As the muffins bake, the nuts become toasted. There’s nothing better than a toasty crunch on top of a nice, moist muffin in my book.
I give these muffins a quick spritz of cooking spray before pouring in the batter, because these muffins tend to stick to paper liners. I got this tip from Kelly over at Hidden Fruits and Veggies, and it worked like a charm. Thanks, Kelly! This recipe makes 14 good sized muffins. I know that’s a little more than usual, but isn’t that better?!
I considered a cream cheese filling for these, or topping them with a cream cheese glaze. I opted to take the straight and narrow path of simplicity this time, and I have to tell you, I honestly don’t think this muffin needs anything else. I may do it in the future for a special occasion brunch or holiday, but for me, these healthier hummingbird muffins are perfection just the way they are. 😉
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup brown sugar, packed (light or dark)
- ¼ cup canola oil
- 2 large eggs
- 1 cup mashed bananas (about 2 large)
- (1) 6 ounce container 2% Chobani banana Greek yogurt
- ¼ cup milk (I used non-fat)
- 1 teaspoon pure vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- Preheat the oven to 400 degrees. Line muffin cavities with paper liners. Give the muffin liners a quick spritz of cooking spray so the muffins don't stick. Set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, oil, and eggs until well combined. Whisk in the bananas, yogurt, milk, and vanilla until incorporated. Fold in the crushed pineapple and coconut. Add the dry ingredients to the wet ingredients, stirring just until incorporated. Using an ice cream scoop, scoop the batter into the prepared muffin cups, filling them about ¾ full. Sprinkle the batter with the chopped pecans. Bake 15-20 minutes or until the top springs back when touched and the muffins are golden brown. Cool 10 minutes on a wire rack, then remove the muffins from the pan and allow to cool completely on the wire rack. Enjoy!
Recipe adapted from Ellie Krieger's Better Blueberry Muffins