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Light Hummingbird Muffins 0001
  • 2 eggs
  • ¼ cup caster sugar
  • 200mL low-fat vanilla yoghurt
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas (about 3 large bananas)
  • 440g 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 each muffin with a walnut half.
  7. Bake mini-muffin tins for 20 minutes and larger muffins for 25 minutes or until a skewer inserted in centre comes out clean.
  8. 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 1½ cup wholemeal self-raising flour and 1½ cup plain self-raising flour.

Storage Suggestions

  • Muffins can be frozen in airtight container for up to 3 months.

Equipment List

  • Muffin tray
  • large bowl
  • electric mixer
  • sieve
  • stirring spoon
  • spatula
  • spoon
  • cooling rack


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

99g Quantity per serving Quantity per 100g
Energy 805kJ 810kJ
Protein 4.9g 4.9g
Fat, total 5.4g 5.5g
— Saturated 0.5g 0.6g
Carbohydrate 29.9g 30.1g
— Sugars 11.7g 11.8g
Fibre 2.3g 2.3g
Sodium 173mg 174mg