Hello Everyone! It’s been a while! Life has been crazy for me these past few weeks with work taking up a ton of my time, so I’ve spent this weekend trying to catch up on sleep and some much-need downtime. This crazy-busy time has finally subsided though, and I am SO excited that it’s practically summer, which means that now I get to spend more time working on my blog! Wahooo!
On that note, I now also have time for some of my favourite things, like baking! This weekend I decided I’d make some healthy muffins to get back on track after my last week (which was filled with one too many indulgences!). Haha so now it’s time to jump back on the healthy train and these muffins are perfect for doing just that!
I came across this recipe originally from Running with Spoons, but I thought I’d switch things up a little by making some substitutions to add banana, maple syrup, and walnuts. I love a good crunch in my muffins! A secret that I’ve learned is to toast your nuts beforehand to bring out the flavour of the nut and to give them that extra little oomph in your recipe.
Let me tell you, these muffins turned out BEYOND YUMMY! They are deliciously moist and naturally sweet, and you still have the juciness of the blueberries, with a hint of banana, and the crunch of the walnuts. Then you’re also getting nutrients from the whole wheat flour, oats, and protein from the greek yogurt – how can you go wrong?!
I had a muffin this morning slathered in almond butter with a sliced banana – so so good 😉 If you’re feeling a little more indulgent, you can shmear some butter on yours like in the photos, that’s also a tasty treat!
The last reason why these muffins are a home run is that they’re super easy to make! Mix all the dry ingredients in one bowl, all the wet ingredients in another, combine everything together, pop them in the oven for 20 minutes – and voila! Delicious healthy muffins for breakfast, a snack, or whenever you feel like one! You can freeze them as well, haha although I find 12 muffins don’t usually last too long in our household!
Feel free to experiment as well! You could easily put some orange zest, another banana, or use white flour, flavoured greek yogurt, or different kinds of berries – have some fun! I’d love to hear how your recipe turned out, be sure to tag me @danielle.a.connor when you make your muffins!
Happy baking! Hope everyone has a wonderful week!
Blueberry Banana Walnut Muffins
Healthy, easy and delicious muffins! Perfect for breakfast or as a snack, and packed with nutrient-filled oats, nuts, fruit and greek yogurt!
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 1 banana
- 1 cup plain green yogurt
- 2 tbsp brown sugar
- 1/4 cup almond milk
- 2 tsp vanilla
- 2 tbsp maple syrup
- 3/4 cup chopped walnuts
- 1 cup blueberries
Preheat your oven to 350 F and grease a muffin tin.
Spread the chopped walnuts on a baking sheet, and put them in the oven for 10 minutes or until toasted.
In a large bowl, combine all the dry ingredients.
In a separate bowl, mash the banana and whisk in the egg. Mix in the rest of the wet ingredients until well combined.
Add the wet ingredients to the dry ingredients bowl, and mix until just combined.
Toss the blueberries in a spoonful of flour to prevent them from bleeding in the batter, and fold them into the batter with the walnuts.
Scoop the batter into the 12 muffin cups, filling them almost to the top. I used an ice cream scoop (or large cookie scoop) and that was the perfect measurement for the muffins.
Bake for 20 minutes, or until the tops of the muffins are firm and a toothpick inserted into the centre comes out clean. Let the muffins cool for 5 minutes and then transfer to a wire rack to cool completely (and don't forget to eat a few while they're still warm!)
Adapted from Running with Spoons.