April 24, 2014
I looked at my list of five items I would like to cook next from the Runner’s World Cookbook, and decided I would like to try something sweet. This week I made Hummingbird Muffins – RW”s healthier take on the Hummingbird Cake (a banana pineapple spice cake traditionally served with cream cheese frosting).
Ingredients – Recipe HERE
For the Muffins
- 1 cup turbinado or white sugar (I used Truvia)
- 1/3 cup honey
- 2 large eggs (I used egg whites)
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1/2 cup crushed, drained pineapple (I used fresh pineapple)
- 1 cup very ripe banana (about 2 large), mashed with a fork
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 ounces vanilla whey protein powder
- 1/2 cup chopped pecans
For the Crumble
- 1/2 cup steel-cut oats (not quick-cooking)
- 1/4 cup finely chopped pecans
- 1 tablespoon honey
- 1 tablespoon butter, melted
- 3 tablespoons brown sugar
- Pinch salt
- 1 tablespoon all-purpose flour
Preheat the oven to 350° F. This recipe yields 18-20 muffins, I was able to bake 22 🙂
In a small bowl take the steel-cut oats, chopped pecans, honey, melted butter, brown sugar, salt, and flour and mix them together.
Set the crumble mixture aside.
In a large mixing bowl combine the sugar and honey together and heat it in a microwave for about 45 seconds. After it cools whip in the eggs.
Add in the remainder of the wet ingredients: canola oil, unsweetened applesauce, crushed pineapple, bananas, and vanilla extract and mix.
In a medium bowl take the flour, salt, baking powder, cinnamon, protein powder (this prob could be optional), cinnamon, and chopped pecans. Mix them all together.
Slowly add the dry ingredients from the medium bowl to the large mixing bowl with the wet ingredients and stir until all ingredients are combined.
Fill the paper lined muffin tins with the batter.
Take your small bowl of crumble and sprinkle them atop the batter.
Put them in the oven for 15-20 minutes, or until a toothpick comes out clean. And here is the finished product!
- These were so delicious I particularly loved the crumble.
- I may toast the crumble by itself and use it for my greek yogurt.
- It took about 40 minutes to prepare – but I did not pull out all my ingredients at once. So there was a lot of back and forth time to my cabinets.
- I brought them to work and my colleagues said they liked them!
- I like that it was a healthier take on the Hummingbird Cake.
- If I am feeling lazy, I may bake these in a cake pan next time.
What is your favorite type of muffin?
What substitutes do you use to make a recipe healthier?