Hummingbird Muffins Stuffed with Cinnamon Cream Cheese

Do you ever find yourself wishing that it was acceptable to eat cake for breakfast? I often do and to be honest every once in a while I actually do indulge, although I try to keep that dirty little secret between me and my slice of cake. Over the weekend I was thinking about one of my favorite cakes, hummingbird cake and how it would be so wonderful if this could somehow be breakfast. After thinking it over I came up with the idea for these Hummingbird Muffins Stuffed with Cinnamon Cream Cheese.

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese | Made By Recipe Runner

If you think about it, hummingbird cake is so close to being acceptable for breakfast. It has bananas, pineapple, pecans, cream cheese…see it’s practically a balanced breakfast! Let’s just pretend that there isn’t butter added to the cream cheese, and oil to moisten the cake.

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese | Made By Recipe Runner

Well, I was determined that I was going to have my hummingbird cake for breakfast so I started messing around with a couple of muffin recipes until I was able to create a healthy hummingbird muffin. I used a combination of all purpose and whole wheat pastry flour to make sure there were whole grains included. I cut way back on the amount of sugar. I figured since I was using ripe bananas they would add a lot of natural sweetness on their own. Then for the biggest change, I eliminated all of the oil from the recipe. I replaced it all with plain non fat Greek yogurt. Now not only were the muffins almost fat free, but they also had some extra protein. I kept the familiar flavors of the hummingbird cake all the same. Pineapple, bananas, cinnamon, pecans, and a little coconut, without these then it just can’t be considered hummingbird!

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese | Made By Recipe Runner

I could have just left the muffins alone, but what do we all crave with our hummingbird cake, the cream cheese frosting of course! Instead of frosting these muffins and have them be confused for cupcakes, I decided to hide the cream cheese in the middle of the muffin. The cream cheese filling consisted of light cream cheese, powdered sugar, and cinnamon. To assemble these sneaky little “cake” for breakfast muffins I scooped 1 1/2 tablespoons of the batter into each muffin cup, then spooned a teaspoon of the cinnamon cream cheese on top of the batter. I then topped each one with another 1 1/2 tablespoons of the muffin batter. I popped them in the oven for about 15 minutes until they were golden on top and the toothpick came out clean. After they cooled on the wire rack I cut one in half and dived in. They were everything I had hoped for. Moist, perfectly sweet, and full of all the flavors of hummingbird cake. I think my favorite part was that warm cinnamon cream cheese filling. The way it melted into the muffin was just perfect! If you’re like me and occasionally get the craving for cake for breakfast, but don’t want the guilt of starting your day off with all the calories and fat, then try making these Hummingbird Muffins Stuffed with Cinnamon Cream Cheese, they will definitely fulfill your craving!

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese | Made By Recipe Runner

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

12-14 muffins

Healthy hummingbird muffins with all the indulgence of cake!


    For the Muffin Batter
  • 1 cup whole wheat pastry flour
  • 3/4 cup all purpose flour
  • 2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 t. kosher salt
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/2 cup brown sugar
  • 2 egg whites
  • 1/2 cup plain non fat Greek yogurt
  • 2 ripe bananas, mashed
  • 1/4 cup non fat milk
  • 1 t. vanilla extract
  • 1/2 cup fresh or canned pineapple, diced
  • 1/4 cup unsweetened shaved coconut
  • 1/4 cup toasted pecans, chopped
  • For the Cinnamon Cream Cheese
  • 3 oz. cream cheese, room temperature
  • 3 T. powdered sugar
  • 1/4 t. cinnamon


    For the Muffin Batter
  1. Preheat oven to 400 degrees and line a muffin tin with 12 liners.
  2. Spray the muffin liners with cooking spray.
  3. In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, coconut, and pecans.
  4. In a separate bowl whisk together the mashed bananas, egg whites, yogurt, milk, vanilla, and pineapple.
  5. Pour the wet ingredients into the dry and stir just until combined.
  6. For the Cinnamon Cream Cheese
  7. In a small bowl whisk together the softened cream cheese, powdered sugar, and cinnamon until it is smooth and combined.
  8. Assembling the Muffins
  9. Scoop 1 1/2 tablespoons of the muffin batter into the bottom of each muffin cup.
  10. On top of the batter add a teaspoon of the cinnamon cream cheese.
  11. Add another 1 1/2 tablespoons of muffin batter onto the top of that.
  12. Place the muffins on the middle rack of the oven and bake at 400 degrees for 14-16 minutes or until the muffins are golden on top and a toothpick inserted in the middle comes out clean.
  13. Cool the muffins on a wire rack.
  14. Muffins are best served the same day, but my be stored in an airtight container for a couple days.


Because there in no oil or butter in the muffin they tend to stick to the muffin cups liners. Spray the muffin cups with cooking spray to help prevent this or just bake them in the sprayed muffin tin without the muffin cup liners.

Related Posts Plugin for WordPress, Blogger...


  1. says

    I have the Kate Spade journal that says “Eat Cake for Breakfast” Ha! I think that is a pretty good philosophy! These look fantastic, I love the addition of the cinnamon cream cheese, such a nice touch!

    • says

      Thanks Annie! I am totally agree with the “Eat Cake for Breakfast” theory, how could a day that starts with cake be bad? :-)

Leave a Reply

Your email address will not be published. Required fields are marked *