Healthy Hummingbird Muffins

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Hummingbird Muffins
 

Most of us are no strangers to hummingbird cupcakes or a delectably, moist hummingbird cake. {For those who are, you must try one soon, because it will be the most flavorful cake you would’ve ever tasted}. The hummingbird muffin was invented to have these naughty little treats for breakfast and not feel overtly guilty about them.

Staying true to my recent quest of trying to incorporate healthy ingredients in my cooking, I decided to tweak the traditional hummingbird muffin recipe and bake a much healthier version. I started by eliminating white sugar in the recipe. It was replaced by brown demerara sugar, which one can argue is marginally healthier than white sugar. I added wheatgerm, which not only gave these muffins a brilliant texture, but upped their fiber content. I used olive oil instead of butter or vegetable oil. The muffins were soft, fluffy and extremely light. Spread with some light cream cheese, these would be perfect for breakfast. Alternatively, they would work just as well for a light snack topped with yogurt and some fresh fruit.

Hummingbird Muffin
 
 
Muffins cooling in trayMuffin
 
 
 
 
 

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