Healthier Hummingbird Muffins are easy hummingbird muffins with the goodness of whole grains. They're soft, fluffy and reminiscent of hummingbird cake!
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 flour, baking powder, baking soda, cinnamon and salt. Set aside.
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.
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.
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!