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Hummingbird Muffins
Prep: 25 min
Cook: 25 min
Servings: 18
A deliciously moist muffin, packed with tropical fruits.


  • 2 eggs
  • 1/4 cup caster sugar
  • 200 mL low-fat vanilla yoghurt
  • 1 tsp vanilla extract
  • 3 large ripe banana, mashed
  • 440 g crushed pineapple in natural juice
  • 3 cups self-raising flour
  • 2 tsp ground cinnamon
  • 3/4 cup walnut 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.

Variation: For a denser muffin, substitute 3 cups of plain self-raising flour for 1½ cup wholemeal self-raising flour and 1½ cup plain self-raising flour.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 691 kJ 778 kJ
165 Cal 186 Cal
Protein 4.8 g 5.4 g
Fat, total 3.1 g 3.5 g
— saturated 0.4 g 0.5 g
Carbohydrate 28.6 g 32.1 g
— sugars 10.9 g 12.3 g
Sodium 178.7 mg 201 mg
Fibre 2 g 2.2 g

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Comments (1)

  • Avatar

    These were so easy to make and are delicious - moist and fluffy
    Posted on: 12 Jan 19

Rating (1 ratings)