Whole-Wheat Hummingbird Muffins

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



  • 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