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Hummingbird Muffins

Ingredients

Scale
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 medium-large over ripe banana, mashed
  • 3/4 cup brown sugar, plus 2 tbsp. brown sugar, divided
  • 2 eggs
  • 1/2 cup plain, Greek yogurt
  • 1 (8 oz.) can of crushed pineapple, drained
  • 1/4 cup oil
  • 1 tsp. vanilla, plus 1/2 tsp. vanilla, divided
  • 1/2 block (4 oz.) of cream cheese, softened
  • 1/3 cup (~24 pieces) pecan halves

Instructions

  1. Preheat oven to 350. Line a 12 muffin tin with muffin liners, spray with non-stick spray.
  2. Combine both flours, baking soda, baking powder, salt, and cinnamon in large bowl and mix to combine.
  3. In a separate bowl, whisk together mashed banana, 3/4 cup brown sugar, eggs, Greek yogurt, crushed pineapple, oil, and 1 tsp. vanilla together until well combined.
  4. Mix wet and dry ingredients together until just combined to avoid over-mixing.
  5. Fill each muffin cup about 3/4 of the way up with the batter.
  6. Mix together cream cheese, 2 tbsp. brown sugar, and 1/2 tsp. vanilla in a small bowl. Microwave cream cheese mixture for about 30 seconds to further soften.
  7. With a 1/2 tsp. measuring spoon, top each muffin cup filled with batter with the cream cheese mixture.
  8. Take a toothpick and swirl the cream cheese mixture with the muffin batter.
  9. Top each muffin with 2 pecan halves.
  10. Bake for 20-22 minutes or until a toothpick can be poked into the center of the muffins and come out clean.