Healthy Hummingbird Muffins

Healthy Hummingbird Muffins

Have you ever had hummingbird cake before? I think you can consider it a sister to carrot cake or zucchini bread?

Healthy Hummingbird Muffins

The great thing about this recipe is that the recipe calls for bananas and applesauce, two ingredients that can be used in baking to reduce fat already. So instead of feeling like you are replacing oil or butter for a healthier swap, the swaps are truly part of the recipe.

I created this recipe with half of the mashed banana than most of the other versions I reviewed. Personally, I am not at all a fan of bananas, I think they over power everything they are in. I think this ratio lets all the ingredients shine rather than banana bread with pineapple pieces…

Healthy Hummingbird Muffins

Lastly, this recipe can be made as muffins or a bread loaf,  all you need to do is alter your cook time!

Healthy Hummingbird Muffins

Healthy Hummingbird Muffins


Healthy Hummingbird Muffins

applesauce and bananas lighten up this hummingbird recipe that can easily be made as a loaf or muffins 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • 1 banana mashed
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup pineapple chunks
  • 1/4 cup walnut pieces
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 1/4 cup unsweetened almond milk

For the cream cheese glaze (optional):

  • 4 oz light cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp almond milk


  1. Preheat oven to 350 degrees Farenheit.  Line a muffin tin with 12 cupcake liners or use a loaf pan and spray the inside of the liners with non-stick cooking spray. 

  2. If you are using a fresh pineapple, cut 1/2 a cup of pineapple into bite size pieces. 

  3. In medium bowl, combine banana, applesauce, pineapple, walnut pieces, both sugars, egg, oil, and vanilla, whisk together; set aside.

  4. In a separate large bowl, coconut, whisk together flour, baking soda, baking powder, cinnamon and salt. 

  5. Slowly add the wet ingredients in with the dry. Alternate between the dry ingredients, wet ingredients, and almond milk. Stir until just combined; do not overmix!

  6. Fill cupcakes almost 2/3 full or 1 loaf pan. 

  7. Bake muffins for 16-20 minutes or loaf 40-50 minutes or until toothpick inserted into center comes out clean. 

  8. Cool pan on wire rack for 10 minutes then remove from pan and transfer to wire rack to finish cooling.

For the cream cheese glaze (optional):

  1. Beat cream cheese, powdered sugar and almond bowl in a large bowl with a mixer. Add more almond milk until the glaze is the consistency you are looking for. It needs to be somewhat thin if you are trying to achieve the drips! 

  2. Drizzle the glaze over the loaf or muffins. 

Recipe Notes

  • You could sub half of the AP flour with whole wheat flour without modifying the taste too much. 
  • You can also use canned pineapple, but make sure its canned in 100% fruit juice and not syrup! 
  • Make sure the center of your loaf is cooked all the way through, this takes time! 

Healthy Hummingbird Muffins

My department at works “tries” to bring in breakfast for the staff every Friday. In theory, a different staff member signs up every week, in practice, we may be lucky once a month! Anyways, today I am bringing in these muffins, so let us know what you think!

Healthy Hummingbird Muffins

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthy Hummingbird Muffins

Carrot Apple Muffins

I am anything but traditional when it comes to food. This is mostly because I am quite the picky eater. I hate tomatoes & tomato sauce, bananas, oranges, pineapple, and even cream cheese & cream cheese frosting. And that is just the top of the list. So one of the reasons I love to cook is that I can personalize any dish to match my taste preferences. Instead of going to restaurants and asking can I have this dish without this or that dish without that, I can only cook with the foods that I like!

So that is what I did with these carrot cake-esque muffins. Instead of including pineapple I added chopped apples. I also had extra craisins on my pantry so I figured I would add those to. And you should do the same! Choose a different nut or fruit and make it your own!

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I am loving this anthropologie cupcake tin (if you can’t tell!)

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I also mixed together a quick brown sugar glaze to pour on top. Just 1/4 cup confectioners sugar 2 tbsp brown sugar and 2 tbsp almond milk.

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Broiled Grapefruit Whole Wheat Muffins

I am taking broiled grapefruits up a notch with these whole wheat muffins. I am cooking & baking with grapefruit this week to add some brightness to the cold snowy weather we have been having. I cannot really complain because it only snowed about 8 inches in Boston. To the rest of you still digging out, I hope these muffins brighten your day.

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These muffins use applesauce and yogurt in place of butter or oil. I like to swap healthier foods for fat and sugar sources to feel a little better about eating a treat. The base of this recipe can be used to make lots of different muffin variations. For this recipe, I added a little lemon zest to the batter to add some freshness.

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The grapefruit sits on top of the muffins best if you only fill the muffin tins half way!

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