My take on Hummingbird muffins or quick bread, a healthy muffin, that is full of goodness, sweetened with agave nectar and made with applesauce to lower the fat.
I love the Southern Treat Hummingbird Cake, so I figured I wanted an excuse to make this treat for breakfast, but because of it being breakfast I wanted to focus on a more healthy way to make this treat, not only just because it is breakfast but because I like to try to find more healthy ways to make things.
What I concocted was a scrumptious, light and airy muffin that makes you feel healthy just eating it. Now I know people tend to add nuts to Hummingbird Cake or Bread and if you have been following this blog you may already know I personally am not the biggest fan of nuts in baked goods (not speaking for my mom here, because she does use nuts in her baked goods), so my point in this statement is to let you know if you are on the lover of nuts in baked goods team, then by all means, stay true to your team and add some of those nuts into these muffins. See, I don’t dislike nuts, I eat them all the time by themselves, but for some reason I just don’t enjoy nuts in baked goods, so I guess I am just sitting on the fence, I haven’t really choose a team yet:)
Hummingbird Muffins
Ingredients:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
2 Tbsp wheat bran
1/2 cup flaked coconut
2 ripe bananas, mashed
1/2 cup crushed pineapple
2 eggs
1/4 cup unsweetened applesauce
1/4 cup agave nectar (or honey)
1 tsp pure vanilla extract
Directions:
- Preheat oven to 350F. Lightly grease or line a 12 cup muffin tin.
- In a bowl, whisk to combine the flour, baking soda, salt, cinnamon, allspice, and wheat germ, Stir in the coconut.
- In a separate bowl, combine the banana, pineapple, eggs, applesauce, vanilla and agave nectar. Add the wet ingredients to the dry and stir until just moistened and combined.
- Spoon the batter into the prepared muffin tins. Bake in preheated oven for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean and muffins are golden brown. Cool in pan for 5 minutes then cool on a wire rack.
That looks great. Great add with the crush pineapple.
these look and sound delicious!!
Love that you sweetened this with agave – looks awesome – and healthy too!
it is only recently that I discovered what a southern hummingbird cake was… and fell in love with
) love your rendition of this fabulousness !
I’ve got to confess – I always turn Hummingbird Muffins into Hummingbird Cupcakes (Pineapple BC topped with coconut). These, however, are far too healthy for me to destroy with buttercream. Can’t wait to try these!
I can’t wait to try these. I’ve never heard of hummingbird cake, but am now intrigued. These sound like a perfect breakfast!
These sound so great!!
And I am team no nuts. Nothing ruins a chocolate chip cookie or a muffin like a bunch of pecans or walnuts. Yuck.
I am sooo with you about the nuts in a cookie or muffin…lol I especially can NOT do nuts in a brownie, that is such a HUGE let down for me if I find out someone put nuts in their brownies:)
I would love one of those with my morning joe. They look yummy….
Hummingbird Muffins » CC Recipe…
[...]I love the Southern Treat Hummingbird Cake, so I figured I wanted an excuse to make this treat for breakfast, but because of it being breakfast I wanted to focus on a more healthy way to make this treat, not only just because it is breakfast but b…