Healthy & High Protein Hummingbird Cupcakes

If you’ve ever tasted a classic Southern hummingbird cake, you know it’s like a tropical vacation in your mouth—ripe bananas, juicy pineapple, warm cinnamon, and a decadent creamy frosting. But what if I took those flavors and gave it a high-protein twist? Meet my High Protein Hummingbird Cupcakes.

These cupcakes are soft, sweet, bursting with flavor, secretly packed with protein, fiber, and healthy fats. Whether you’re meal-prepping snacks, curbing a sweet tooth post-workout, or bringing a better-for-you dessert to a gathering, these hummingbird cupcakes will become a go-to favorite.

What Makes These Cupcakes Special?

• Protein-packed with Greek yogurt and protein powder
  
• Naturally sweetened with banana, pineapple, and monk fruit
  
• Moist and fluffy texture with a hint cinnamon
  
• All topped with a lightened-up frosting that’s still rich and dreamy
  

Ingredients

For the Cupcakes:

• 2 ripe bananas, mashed
• 1/2 cup fresh pineapple (chopped in chunks)
• 1/2 cup plain Greek yogurt
• 2 large eggs or flax eggs
• 1/4 cup monk fruit
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 cup oat flour (or almond flour for gluten-free option)
• 1/2 cup vanilla or unflavored whey protein powder
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup chopped walnuts or pecans
  

For the Frosting:

• ¼ cup vanilla protein powder
• 2 TBSP Greek yogurt

Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
   
2. Make the Batter
   In a large bowl, mash the banana. Add Greek yogurt, eggs, maple syrup, milk, and vanilla. Mix until smooth.Stir in the pineapple.
   
3. Dry Ingredients
   In a separate bowl, whisk together oat flour, protein powder, cinnamon, baking soda, baking powder, and salt.
   
4. Combine & Fold
   Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped nuts if using.
   
5. Bake
   Divide batter evenly among the 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
   
6. Make the Frosting
   Combine the greek yogurt and protein together until smooth. Chill before piping or spreading on cooled cupcakes.
   

Nutritional Highlights (Per Cupcake, with frosting)

• Calories: ~180
• Protein: ~10g
• Carbs: ~16g
• Fat: ~7g
• Fiber: ~2g
  

(Macros will vary slightly depending on brands used.)

Tips & Variations

• Make it a loaf or cake: Pour into a loaf pan and bake for 30–35 minutes.
  
• Add-ins: Chopped dates, raisins, or shredded coconut add a chewy, naturally sweet twist.
  
• Frosting swap: Use a dollop of whipped cottage cheese + vanilla protein for extra gains.