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

Beet & Goat Cheese Salad

This weekend I shared my pink “beet” flowers channeling all things pink for the Women’s March on Washington. Looking back, I will always remember that I was one of roughly 500, 000 in Washington, DC, and one of nearly 3.2 million (according to Nate Silver) around the country standing up against the policies and practices of the new administration. It’s quite a coincidence that the number of marchers in the country, is the same number of votes that Hillary Clinton had over Donald Trump in the popular votes, so yes, we did go out and vote.


So, back to beets and these pretty flowers. Why are beets and goat cheese always a pair? At any restaurant a beet salad is always paired with goat cheese. I mean I get the crunchy creamy balance, but really is that it? There are lots of other creamy cheese, brie, feta? so why goat cheese? Anyone know?!

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And on another unrelated note, I am always trying to improve my blog, my photgraphy skills, and my blog aesthetic. Some days I hit it, some days not so much. A lot has to do with whether or not I have good light on the weekends. But I was inspired by a friends project to use this black chalkboard background to display recipe ingredients? What do you think of this new styling? I think I love it !

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Beet & Goat Cheese Salad

  • Servings: 2
  • Print

The classic Beet & Goat Cheese Salad gets an upgrade with the addition of Dried Apricots.


  • 1/3 cup dried barley
  • 2 small beets
  • 3 cups of greens
  • 2 TBSP walnuts, chopped
  • 4 dried apricots, chopped
  • 2 TBSP crumbled goat cheese
  • Poppyseed dressing


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pour 1/3 cup of barley and 2/3 cup-1 cup of water into a small pot. Cook on medium heat until all the water is dissolved and the barley is tender, about 10-15 minutes.
  3. Peel the skin off the beet and cut into cubes.
  4. Wrap the beets in tinfoil and place on a cooking sheet and in the oven.
  5. Roast for 15-20 minutes.
  6. Assemble the salad. Place barley, and beets on a bed of greens. Add chopped walnuts, dried apricots and crumbled goat cheese.
  7. Dress with Poppyseed Dressing.
  8. Enjoy!

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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!


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Fig & Blackberry Baked Brie

This recipe serves 8 people with a lot of self control. Let’s just say, I should not be one of your 8.

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This baked brie is the perfect mix of sweet and salty, I think that’s why baked brie is just so perfect. The little bit of apricot jam makes all the fruit taste even better.

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I think it’s the perfect appetizer for the summer or winter… no one is ever going to say no to melty brie. And if they do, we’re no longer friends. So make this brie for your labor day party, you will be everyone’s new best friend.

Fig & Blackberry Baked Brie

  • Servings: 8
  • Print

figs & melt in your mouth brie, could it get any better?


    – 1 8oz brie wheel

  • 1 TBSP apricot jam
  • – 4-5 figs, sliced thin
  • 5-8 blackberries
  • 1-2 TBSP chopped walnuts
  • optional: crackers-I used Fig & Olive crackers from Trader Joes


  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Slice the figs, wash the blackberries, chop the walnuts.
  4. Place the brie on the parchment paper, spread the apricot jam on top.
  5. Add the fig slices, blackberries, and chopped walnuts on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm with crackers!

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Have you ever had these crackers? they are so good and perfect for this recipe. Also the fall flavor (i am forgetting what it is, something with cranberries) is even better.

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