Healthy Hummingbird Muffins Recipe
Ingredients
- 2 eggs
- 1/4 cup caster sugar
- 200 mL low-fat vanilla yoghurt
- 1 tsp vanilla extract
- 3 large ripe banana, mashed
- 440 g crushed pineapple in natural juice
- 3 cups self-raising flour
- 2 tsp ground cinnamon
- 3/4 cup walnut halves
- olive or canola oil spray
Method
- Preheat oven to 200°C (180ºC fan forced).
- Spray muffin tins with oil.
- In a large bowl, beat eggs and sugar together with an electric mixer on high speed for 2 minutes until light and creamy.
- Gently mix in yoghurt, vanilla, bananas and pineapple with juice.
- Sift flour and cinnamon onto the batter then stir to combine but do not over mix.
- Spoon mixture into prepared muffin tins (3/4 full) and top with a walnut half. Bake mini-muffin tins for 20 minutes and larger muffins for 25 minutes or until a skewer inserted in centre comes out clean.
- Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
Variation: For a denser muffin, substitute 3 cups of plain self-raising flour for 1½ cup wholemeal self-raising flour and 1½ cup plain self-raising flour.
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 691 kJ | 778 kJ |
| 165 Cal | 186 Cal | |
| Protein | 4.8 g | 5.4 g |
| Fat, total | 3.1 g | 3.5 g |
| — saturated | 0.4 g | 0.5 g |
| Carbohydrate | 28.6 g | 32.1 g |
| — sugars | 10.9 g | 12.3 g |
| Sodium | 178.7 mg | 201 mg |
| Fibre | 2 g | 2.2 g |
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Comments (1)
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These were so easy to make and are delicious - moist and fluffy
Anonymous
Posted on: 12 Jan 19
