Go Back

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!

Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 F and grease a muffin tin.

  2. Spread the chopped walnuts on a baking sheet, and put them in the oven for 10 minutes or until toasted.

  3. In a large bowl, combine all the dry ingredients.

  4. In a separate bowl, mash the banana and whisk in the egg. Mix in the rest of the wet ingredients until well combined.

  5. Add the wet ingredients to the dry ingredients bowl, and mix until just combined.

  6. 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.

  7. 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.

  8. 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!)

Recipe Notes

Adapted from Running with Spoons.