Healthier Hummingbird Muffins
Prep time
Cook time
Total time
Healthier Hummingbird Muffins are moist, and full of flavor from bananas, crushed pineapple, coconut, toasted pecans, and even banana Greek yogurt. Delicious!
Serves: 14 muffins
  • 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
  1. 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.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. 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!
Make these muffins more indulgent with a cream cheese glaze for holidays or special occasions. For regular days, they're perfect as is!

Recipe adapted from Ellie Krieger's Better Blueberry Muffins
Recipe by Flavor the Moments at