Breakfast Hummingbird Muffins
Course
Breakfast
,
Snacks
Cuisine
Muffins
Servings
6
muffins
Servings
6
muffins
Ingredients
2
free-range eggs
100 grams
3/4
cup
reduced-fat Greek natural yoghurt
195 grams
1
tsp
vanilla extract
5 mls
1
tbsp
chopped medjool dates
fresh, 15 grams
2
ripe mashed banana
180 grams
2
cups
finely chopped pineapple
fresh or tinned, 320 grams
2
cups
plain wholemeal flour
240 grams
2
tsp
baking powder
5 grams
3/4
cup
halved walnuts
120 grams
Instructions
Preheat oven to 200C (180C fan forced). Line 12 holes of a muffin tin with muffin cases.
In a large bowl, beat eggs, yoghurt, vanilla, dates, bananas and pineapple together with an electric mixer on high for 2 minutes until well combined.
Sift in wholemeal flour and baking powder, then stir to combine without over working the batter (or the muffins will be tough).
Divide mixture evenly into prepared muffin tins (until they’re about 3/4 full) and top each with a walnut half.
Bake for 25 minutes or until tops bounce back when lightly touched.
Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
2 muffins is 1 serve. Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 2 months.
Recipe Notes
332 cals
6 serves
Print Recipe
Breakfast Hummingbird Muffins
Votes:
10
Rating:
3.1
You:
Rate this recipe!
Course
Breakfast
,
Snacks
Cuisine
Muffins
Servings
muffins
Ingredients
2
free-range eggs
100 grams
3/4
cup
reduced-fat Greek natural yoghurt
195 grams
1
tsp
vanilla extract
5 mls
1
tbsp
chopped medjool dates
fresh, 15 grams
2
ripe mashed banana
180 grams
2
cups
finely chopped pineapple
fresh or tinned, 320 grams
2
cups
plain wholemeal flour
240 grams
2
tsp
baking powder
5 grams
3/4
cup
halved walnuts
120 grams
Course
Breakfast
,
Snacks
Cuisine
Muffins
Servings
muffins
Ingredients
2
free-range eggs
100 grams
3/4
cup
reduced-fat Greek natural yoghurt
195 grams
1
tsp
vanilla extract
5 mls
1
tbsp
chopped medjool dates
fresh, 15 grams
2
ripe mashed banana
180 grams
2
cups
finely chopped pineapple
fresh or tinned, 320 grams
2
cups
plain wholemeal flour
240 grams
2
tsp
baking powder
5 grams
3/4
cup
halved walnuts
120 grams
Votes:
10
Rating:
3.1
You:
Rate this recipe!
Instructions
Preheat oven to 200C (180C fan forced). Line 12 holes of a muffin tin with muffin cases.
In a large bowl, beat eggs, yoghurt, vanilla, dates, bananas and pineapple together with an electric mixer on high for 2 minutes until well combined.
Sift in wholemeal flour and baking powder, then stir to combine without over working the batter (or the muffins will be tough).
Divide mixture evenly into prepared muffin tins (until they’re about 3/4 full) and top each with a walnut half.
Bake for 25 minutes or until tops bounce back when lightly touched.
Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
2 muffins is 1 serve. Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 2 months.
Recipe Notes
332 cals
6 serves