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Whole Wheat Spiced Hummingbird Muffins

Healthy, flavorful whole wheat muffins full of banana, pineapple, coconut, pecans and warm spices.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Caribbean, Jamaican
Servings: 14

Ingredients

  • 1 1/2 cups of whole wheat flour
  • 1 1/2 teaspoons of baking soda
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • a pinch of cloves
  • 2 large eggs
  • 1/2 cup of brown sugar
  • 1/4 cup of a neutral oil
  • 1/3 cup of apple sauce
  • 1/3 cup of pineapple juice
  • 1 teaspoon of pure vanilla extract
  • 1 cup of mashed bananas
  • 1 cup of crushed pineapple
  • 1/2 cup of shredded coconut
  • 1/2 cup of pecans, chopped

Instructions

  • Preheat your oven to 350°
  • Line 14 cavities in 2 muffin tins and set aside for now
  • In a large bowl, combine 1 1/2 cups of whole wheat flour with 1 1/2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt and a pinch of cloves
  • In a separate bowl, whisk 2 large eggs with 1/2 cup of brown sugar, 1/4 cup of a neutral oil, 1/3 cup of apple sauce, 1/3 cup of pineapple juice, 1 teaspoon of pure vanilla extract and 1 cup of mashed bananas until fully combined 
  • Add the wet ingredients into the bowl with the dry ingredients and mix until mostly combined 
  • Add 1 cup of crushed pineapple, 1/2 cup of shredded coconut and 1/2 cup of chopped pecans and mix until evenly distributed 
  • Divide the batter between the 14 liners - they should all be just about full
  • Bake 350° oven for 20-22 minutes 
  • The muffins are ready when a toothpick comes out of the middle of a muffin clean
  • Store leftovers in an airtight container at room temperature or the refrigerator for up to 5 days