Breakfast Hummingbird Muffins
Servings
6muffins
Servings
6muffins
Ingredients
  • 2 free-range eggs100 grams
  • 3/4cup reduced-fat Greek natural yoghurt195 grams
  • 1tsp vanilla extract5 mls
  • 1tbsp chopped medjool datesfresh, 15 grams
  • 2 ripe mashed banana180 grams
  • 2cups finely chopped pineapplefresh or tinned, 320 grams
  • 2cups plain wholemeal flour240 grams
  • 2tsp baking powder5 grams
  • 3/4cup halved walnuts120 grams
Instructions
  1. Preheat oven to 200C (180C fan forced). Line 12 holes of a muffin tin with muffin cases.
  2. 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.
  3. Sift in wholemeal flour and baking powder, then stir to combine without over working the batter (or the muffins will be tough).
  4. Divide mixture evenly into prepared muffin tins (until they’re about 3/4 full) and top each with a walnut half.
  5. Bake for 25 minutes or until tops bounce back when lightly touched.
  6. Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
  7. 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
Healthy hummingbird cake breakfast muffins
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
Healthy hummingbird cake breakfast muffins
Instructions
  1. Preheat oven to 200C (180C fan forced). Line 12 holes of a muffin tin with muffin cases.
  2. 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.
  3. Sift in wholemeal flour and baking powder, then stir to combine without over working the batter (or the muffins will be tough).
  4. Divide mixture evenly into prepared muffin tins (until they’re about 3/4 full) and top each with a walnut half.
  5. Bake for 25 minutes or until tops bounce back when lightly touched.
  6. Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
  7. 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