Healthier Hummingbird Muffins

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

Healthier Hummingbird Muffins are easy hummingbird muffins with the goodness of whole grains.  They’re a family favorite!

healthier-hummingbird-muffins1 | flavorthemoments.com

A few years ago I discovered hummingbird cake, and it was life changing.  If you’re not familiar with it, it’s a classic Southern cake with bananas, coconut, pineapple and pecans with a cream cheese frosting.

It’s very similar to carrot cake, so if you like carrot cake, you’ll love hummingbird cake.

These hummingbird muffins are the healthier way to enjoy one of my favorite cake flavors!

healthier-hummingbird-muffins6 | flavorthemoments.com

These muffins are soft, fluffy, and reminiscent of hummingbird cake.  You’d never know they’re healthier, which is a very good thing.

See the following hummingbird recipes for more inspiration:

Hummingbird cake baked oatmeal

Hummingbird bread

Hummingbird bundt cake

Hummingbird cupcakes

healthier-hummingbird-muffins4 | flavorthemoments.com

Healthy hummingbird muffin ingredients

Most store bought muffins are so unhealthy because they contain an over abundance of fat and sugar, and have very little nutritional value.

These muffins are healthier as they contain quality, nutritious ingredients.

Here’s what you’ll need:

  • Whole wheat white flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Salt
  • Eggs 
  • Oil
  • Greek yogurt
  • Vanilla extract
  • Bananas
  • Crushed pineapple
  • Coconut
  •  Pecans

healthier-hummingbird-muffins4 | flavorthemoments.com

How to make Hummingbird Muffins

  • Preheat the oven and line a standard muffin pan with paper liners.
  • Whisk the dry ingredients together in a medium bowl.
  • Whisk the eggs, oil and sugar together until frothy, then whisk in the milk, Greek yogurt and banana.  Fold in the crushed pineapple and coconut until just combined.
  • Add the dry ingredients to the wet ingredients, and stir just until incorporated.  Divide the batter between the muffin cups and top with the pecan pieces.
  • Bake for 15-20 minutes, then cool on a wire rack.

Recipe notes

  • The whole wheat white flour may be substituted with half all purpose and half whole wheat, or all purpose.
  • The coconut sugar may be subbed with your favorite sweetener.
  • Store muffins in an air tight container at room temperature for 3 days, or refrigerate for up to 5 days. They’re also freezer friendly!

healthier-hummingbird-muffins5 | flavorthemoments.com

See all of my Breakfast recipes.

More muffin recipes you’ll love:

Chocolate zucchini muffins

Healthy blueberry muffins

Healthy banana muffins by Cookie and Kate

Healthy pumpkin muffins

Strawberry banana muffins

 

Healthier Hummingbird Muffins

Yield: 14 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Healthier Hummingbird Muffins are easy hummingbird muffins with the goodness of whole grains.  They're soft, fluffy and reminiscent of hummingbird cake!

Healthier Hummingbird Muffins

Ingredients

  • 2 cups whole wheat white flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup mashed bananas (about 2 large)
  • (1) 6 ounce container plain Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions

  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 flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, whisk together the sugar, oil, and eggs until frothy, then whisk in the bananas, yogurt, milk, and vanilla until incorporated. Fold in the crushed pineapple and coconut.
  4. 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 3/4 full. Sprinkle the batter with the chopped pecans.
  5. 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!

Notes

  • The whole wheat white flour may be substituted with half all purpose and half whole wheat, or all purpose.
  • The coconut sugar may be subbed with your favorite sweetener.
  • Store muffins in an air tight container at room temperature for 3 days, or refrigerate for up to 5 days. They're also freezer friendly!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

14

Serving Size:

1 muffin

Amount Per Serving: Calories: 277Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 192mgCarbohydrates: 44gFiber: 5gSugar: 15gProtein: 8g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

 

 

 

Sharing is caring!