Happy Hummingbird Muffins

Ann Dunaway Teh
Hummingbird Muffins
Hummingbird Muffins

Happy Hummingbird Muffins

Hummingbird cake (one of Ann's favorites) is a traditional Southern dessert and it has been remade into healthy muffins in this recipe.
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Prep Time 20 mins
Cook Time 20 mins
Course Breads, Breakfast, Snacks
Cuisine American
Servings 24 muffins
Calories 172 kcal


  • 2 1/2 cups white whole wheat flour
  • 1/2 cup ground flaxseed
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup light brown sugar unpacked
  • 2 large eggs lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 2 medium ripe bananas mashed
  • 1 cup crushed pineapple drained
  • 3/4 cup walnuts or pecans chopped


  • Preheat oven to 350°F. Grease muffin pan or line with cupcake liners.
  • Add flour, flaxseed, baking soda, salt and cinnamon to a large mixing bowl. Stir well to combine.
  • Put brown sugar, eggs, vanilla, canola oil and applesauce in a medium mixing bowl. Whisk until well-blended. Stir in banana and pineapple.
  • Add wet ingredients to dry ingredients and stir just until moistened. Stir in walnuts.
  • Fill each muffin cup about 2/3 full. Bake until starting to brown and toothpick inserted in middle comes out clean, about 18-20 minutes. Let muffins cool in pan for a few minutes then carefully remove and cool on a wire rack.


Calories: 172kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 16mgSodium: 156mgFiber: 3gSugar: 11g
Keyword hummingbird muffins, muffins
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