Healthier Hummingbird Muffins
Healthier Hummingbird Muffins are easy hummingbird muffins with the goodness of whole grains. They're soft, fluffy and reminiscent of hummingbird cake!
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
- 6 ounces 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
- 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!
Nutrition
Serving: 1muffin, Calories: 277kcal, Carbohydrates: 44g, Protein: 8g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 27mg, Sodium: 192mg, Fiber: 5g, Sugar: 15g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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