Healthy Hummingbird Muffins

by | Mar 21, 2009 | 12 comments

 

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
 
 
Muffin
 
 
 

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HUMMINGBIRD MUFFINS

[Preparation Time : 20 minutes/ Baking Time : 25 minutes/ Makes 12]
 

Ingredients

2 cups plain flour
1 cup self-raising flour
2 tbsp wheatgerm
½ tsp mixed spice
1 tsp bicarbonate of soda
1 cup firmly packed brown demerara sugar
½ cup dessicated coconut
3 eggs, lightly beaten
1 cup olive oil
1 tsp vanilla essence
250g can crushed pineapple, drained
1 cup mashed ripe banana
 

Method

Preheat oven to 180C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases. Sift flours, mixed spice and bicarbonate of soda in a bowl. Stir in sugar and coconut. Combine eggs, oil, vanilla, pineapple and banana in a bowl. Add egg mixture to flour mixture. Stir to combine. Spoon mixture into prepared pan. Bake for 25 minutes until cooked through and golden. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
 
 

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Find More Recipes By CategoryBaking Breakfast Fruit Kids

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

12 Comments
  1. lili - pikelet & pie

    Oh, these look great! Though, I am tempted to seek out a non-healthy hummingbird cake recipe as I’ve never tasted one before 🙂

    Reply
  2. LunaCafe

    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

    Reply
  3. Kevin

    Those muffins look good. I have been wanting to try hummingbird muffins.

    Reply
  4. Zita

    How cute, I’ve made hummingbird cake before, but muffins looks utterly sweet 🙂

    Reply
  5. Jen Hamilton

    Wow, they sound so great!!! I love the healthy kick!

    Reply
  6. stephchows

    These look and sound absolutely flavorful and amazing! Mmmmm I’ll take two please!

    Reply
  7. Jean

    Wow thanks for the recipe. These looks like really yummy!!

    Reply
  8. Dental Torrance

    Wow, another very yummy food to try at home. Thank you so much!

    Reply
  9. Michelle MG

    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!

    Reply
  10. Lilly

    Just made these & they look great. Forgot the wheatgerm though, I don’t think it’s included in the method!

    Reply
    • snehroy

      Glad you loved them Lilly. I’ll check and amend the method. Cheers! x

      Reply

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