Whole-Wheat Hummingbird Muffins

Toasted pecans offer some crunch to these muffins, and they're sweetened with pineapple and mashed banana.
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Whole-Wheat Hummingbird Muffins recipe

Whole-Wheat Hummingbird Muffins

  • 12Servings


  • 1¾ cups white whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • ⅓ cup extra-virgin olive oil
  • ½ cup pure maple syrup
  • 2 large eggs, room temperature
  • 2 ripe bananas, mashed
  • ¾ cup drained canned pineapple chunks, divided
  • ¾ cup roughly chopped toasted pecans, divided


1. Preheat oven to 325ºF. Lightly grease a 12-count muffin tray. In a small bowl, combine flour, baking soda, cinnamon and salt; whisk to mix well. In a large bowl, whisk oil, maple syrup and eggs until well mixed. Whisk in bananas. Add flour mixture and fold together until nearly combined.

2. Roughly chop two-thirds of the pineapple and fold in. Fold in two-thirds of the pecans, stirring until all flour is incorporated (do not over-mix).

3. Divide batter among muffin cups. Top with remaining pineapple chunks and pecans. Bake until a toothpick inserted into a muffin comes out clean, 22 to 25 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Keep leftovers covered at room temperature.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 233
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 31 mg
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 199 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 2 g