Healthy living

Hummingbird muffins

Preparation time: 25 minutes

Cooking time: 25 minutes

Serves: 18 regular or 30 mini-muffins


  • 2 eggs
  • 1/4 cup caster sugar
  • 200 mL low fat vanilla yoghurt
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas (about 3 large)
  • 440 g can crushed pineapple in natural juice
  • 3 cups self raising flour
  • 2 teaspoons ground cinnamon
  • 3/4 cup walnuts (18 halves)
  • Olive or canola oil spray


1. Preheat oven to 200°C (180ºC fan forced). 

2. Spray muffin tins with oil. 

3. In a large bowl, beat eggs and sugar together with an electric mixer on high speed for 2 minutes until light and creamy. 

4. Gently mix in yoghurt, vanilla, bananas and pineapple with juice. 

5. Sift flour and cinnamon onto the batter then stir to combine but do not over mix. 

6. Spoon mixture into prepared muffin tins (3/4 full) and top with a walnut half. Bake mini-muffin tins for 20 minutes and larger muffins for 25 minutes or until a skewer inserted in centre comes out clean. 

7. Cool in tins for 5 minutes then turn onto a wire rack to cool completely.


  • For a denser muffin, substitute 3 cups of plain self-raising flour for 1 1/2 cup wholemeal self-raising flour and 1 1/2 cup plain self-raising flour.

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