Hummingbird Muffins are the perfect breakfast addition or as a lunchbox treat ! These muffins are moist, fruit packed and totally delicious !
I have never had Hummingbird Muffins or Cake before. But have seen recipes for these flying around the internet quite often.
On closer look at the ingredients I immediately knew we would love it.
It is such a fruity treat, Banana, Cherries and then one of my all time favorite fruits ..Pineapple !
And did I, and the rest of the family, fall hard for these Hummingbird Muffins 😉
The recipe yields 18 large muffins and we usually have some leftover which I keep in a sealed container.
They are just fine the next day. If not better, which is kind of unusual for a muffin, as they tend to dry out quite soon.
It takes literally minutes to prepare and by the time the oven was ready, I was done, and the few dishes I had, were washed already.
These Hummingbird Muffins are perfect for a jump start to your morning and I think especially great to add to the kids lunch boxes (or your own if you’re working).
Me, I love them as a mid morning snack with a cup of tea.
I might have had a late start by making a Hummingbird anything, but I am most certainly catching up !
Since the first batch we have had these Muffins 3 times already and now keep all the ingredients on hand for just in case !
Next on the list … definitely a Hummingbird Cake.
More Muffin recipes you might like:
- Best Avocado Muffins
- Cheddar And Chives Muffins
- Pina Colada Muffins
- Pesto Tomato and Cheese Muffins
- Cranberry Muffins
- 1 box Yellow Cake Mix, (or Vanilla)
- 1/3 cup Vegetable Oil
- 1 can (410 g) Crushed Pineapple, drained but retain juice
- 3 Eggs, extra-large
- 1 t Ground Cinnamon
- 1 Ripe Banana, chopped
- 3/4 cup Walnuts, chopped, divided
- 1/2 cup Maraschino Cherries, well drained, divided
- Pre-heat the oven to 180 deg C (350 deg F) – spray 2 muffin pans (18 holes) with cooking oil
- In a large bowl mix the Cake Mix, Oil, Pineapple, Eggs and Cinnamon – add enough Water to the retained Pineapple Juice to make 1/2 cup – add to the bowl – mix until well combined
- Stir in the Banana, half the Walnuts and half the Cherries – spoon into the prepared muffin pans
- Sprinkle the remaining Walnuts and Cherries over the batter – bake 22 – 25 minutes or until a tester comes out clean – let cool in pans for 10 minutes
- Transfer to a cooling rack and serve slightly warm or cold
Serving Size1 Muffin
Amount Per Serving Calories 216Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 35mgSodium 234mgCarbohydrates 31gFiber 1gSugar 18gProtein 3g
Nutrition value is not always accurate