Tasty Thursday – Hummingbird Muffins

April 24, 2014

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. 

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Set the crumble mixture aside.

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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.

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Add in the remainder of the wet ingredients: canola oil, unsweetened applesauce, crushed pineapple, bananas, and vanilla extract and mix.

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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.

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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.

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Fill the paper lined muffin tins with the batter.

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Take your small bowl of crumble and sprinkle them atop the batter.

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Put them in the oven for 15-20 minutes, or until a toothpick comes out clean. And here is the finished product!

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  • 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?

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