Hummingbird Muffins



For the muffins:
1 cup raw or white sugar
1/3 cup honey
2 large eggs
1/4 cup canola oil
1/2 cup unsweetened pureed apple
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 plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
60 grams vanilla whey protein isolate powder
1/2 cup chopped pecans or macadamias

For the crumble:
1/2 cup rolled oats (not quick-cooking)
1/4 cup finely chopped pecans or macadamias
1 tablespoon honey
1 tablespoon butter, melted
3 tablespoons brown sugar
1 Pinch salt
1 tablespoon plain flour

Preheat oven to 175°C. Combine sugar and honey in a large bowl, microwave at 50 per cent for 45 seconds, and stir. When cooled, whisk in eggs one at a time until combined. Add oil and pureed apple. 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/macadamias. Add to wet mixture and stir until combined. Prep two muffin trays with non-stick 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.

Gesine Bullock-Prado, is the author of Bake It Like You Mean It.


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