Hummingbird Muffins: A HEALTHY Start to Your Day
I know it must seem as if you've just entered an alternate universe, me posting a healthy baking recipe here. But I've decided to post all my baking ventures on this one site instead of breaking up my life into messy and overflowing compartments.
To kick off this new posting philosophy, I'm sharing the latest recipe I developed for Runner's World as a contributing food editor for the magazine. One thing you can be assured of, it is tasty. And if you like, you can replace the AP flour with an equal amount of whole wheat pastry flour.
Hummingbird Muffin Recipe
Bake these Southern-inspired muffins for an energizing prerun breakfast.
By Gesine Bullock-Prado; Image byJoyce Lee
Published April 17, 2013
Hummingbird cake is a Southern classic made with pineapple, pecans, and frosting. Bullock-Prado reinvented the recipe to make these tasty muffins more healthy.
Ingredients
FOR THE MUFFINS
1 cup turbinado or white sugar
1/3 cup honey
2 large eggs
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup crushed, drained pineapple
1 cup very ripe banana (about 2 large), mashed with a fork
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 ounces vanilla whey protein powder
1/2 cup chopped pecans
FOR THE CRUMBLE
1/2 cup steel-cut oats (not quick-cooking)
1/4 cup finely chopped pecans
1 tablespoon honey
1 tablespoon butter, melted
3 tablespoons brown sugar
Pinch salt
1 tablespoon all-purpose flour
Instructions
•Preheat oven to 350°F.
•Combine sugar and honey in a large bowl, microwave at 50 percent for 45 seconds, and stir. When cooled, whisk in eggs one at a time until combined. Add oil and applesauce. Whisk. Add fruits and vanilla. Whisk until smooth. Set aside.
•In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, protein powder, and pecans. Add to wet mixture and stir until combined.
•Prep two muffin trays with nonstick spray or liners. Fill each cup 3/4 full.
•Mix crumble ingredients in a bowl and sprinkle on top of each muffin.
•Bake for 15 to 20 minutes. Makes 15 to 18 muffins.
Nutrition Information Calories per serving 275 Carbs 43 G Fiber 2 G Protein 6 G Fat 10 G
To kick off this new posting philosophy, I'm sharing the latest recipe I developed for Runner's World as a contributing food editor for the magazine. One thing you can be assured of, it is tasty. And if you like, you can replace the AP flour with an equal amount of whole wheat pastry flour.
Hummingbird Muffin Recipe
Bake these Southern-inspired muffins for an energizing prerun breakfast.
By Gesine Bullock-Prado; Image byJoyce Lee
Published April 17, 2013
Hummingbird cake is a Southern classic made with pineapple, pecans, and frosting. Bullock-Prado reinvented the recipe to make these tasty muffins more healthy.
Ingredients
FOR THE MUFFINS
1 cup turbinado or white sugar
1/3 cup honey
2 large eggs
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup crushed, drained pineapple
1 cup very ripe banana (about 2 large), mashed with a fork
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 ounces vanilla whey protein powder
1/2 cup chopped pecans
FOR THE CRUMBLE
1/2 cup steel-cut oats (not quick-cooking)
1/4 cup finely chopped pecans
1 tablespoon honey
1 tablespoon butter, melted
3 tablespoons brown sugar
Pinch salt
1 tablespoon all-purpose flour
Instructions
•Preheat oven to 350°F.
•Combine sugar and honey in a large bowl, microwave at 50 percent for 45 seconds, and stir. When cooled, whisk in eggs one at a time until combined. Add oil and applesauce. Whisk. Add fruits and vanilla. Whisk until smooth. Set aside.
•In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, protein powder, and pecans. Add to wet mixture and stir until combined.
•Prep two muffin trays with nonstick spray or liners. Fill each cup 3/4 full.
•Mix crumble ingredients in a bowl and sprinkle on top of each muffin.
•Bake for 15 to 20 minutes. Makes 15 to 18 muffins.
Nutrition Information Calories per serving 275 Carbs 43 G Fiber 2 G Protein 6 G Fat 10 G
