While these hummingbird muffins are inspired by traditional Southern hummingbird cake, they’re a relatively healthy way to greet the day. All the sweetness comes from a dash of maple syrup and the inclusion of pineapple and banana. This recipe calls for egg, but if you swap in your favorite alternative, the rest of the muffins are already vegan.



  • 1¾ cups white whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • ⅓ cup extra-virgin olive oil
  • ½ cup pure maple syrup
  • 2 large eggs or replacer, room temperature
  • 2 ripe bananas, mashed
  • ¾ cup drained canned pineapple chunks, divided
  • ¾ cup roughly chopped toasted pecans, divided


1. Preheat oven to 325ºF. Lightly grease a 12-count muffin tray. In a small bowl, combine flour, baking soda, cinnamon and salt; whisk to mix well. In a large bowl, whisk oil, maple syrup and eggs until well mixed. Whisk in bananas. Add flour mixture and fold together until nearly combined.

2. Roughly chop two-thirds of the pineapple and fold in. Fold in two-thirds of the pecans, stirring until all flour is incorporated (do not over-mix).

3. Divide batter among muffin cups. Top with remaining pineapple chunks and pecans. Bake until a toothpick inserted into a muffin comes out clean, 22 to 25 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Keep leftovers covered at room temperature.