Healthy 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 MUFFINS
Ingredients
1 tsp vanilla essence
250g can crushed pineapple, drained
1 cup mashed ripe banana
Method
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Oh, these look great! Though, I am tempted to seek out a non-healthy hummingbird cake recipe as I’ve never tasted one before
Beautiful, thank you! I am actually not familiar with the hummingbird cake and couldn’t get the link you provide to resolve. Also, can you tell us where you purchused those lovely muffin cups? Thanks! …Susan
Those muffins look good. I have been wanting to try hummingbird muffins.
How cute, I’ve made hummingbird cake before, but muffins looks utterly sweet
Wow, they sound so great!!! I love the healthy kick!
These look and sound absolutely flavorful and amazing! Mmmmm I’ll take two please!
Wow thanks for the recipe. These looks like really yummy!!
Wow, another very yummy food to try at home. Thank you so much!
I made these last weekend and they were fantastic! I don’t have the gorgeous large muffin papers used in the photos so I used regular sized muffin cups and this recipe made two dozen. What we didn’t eat immediately, I individually wrapped and put in the freezer to add to lunches this week. They were such a hit I’ll be remaking them again soon!
They look lush!