Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Breakfast

Whole-Wheat Hummingbird Muffins

Toasted pecans offer some crunch to these muffins, and they're sweetened with pineapple and mashed banana.

Get access to everything we publish when you sign up for Outside+.

Servings
12

Ingredients

  • 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

Preparation

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