These soft moist muffins are a perfect combination of banana flavour, and bursts of blueberry with each bite! Topped with walnuts for that added crunch. A perfect treat with a cup of coffee or tea.
This super easy recipe is a great way to use up those ripe bananas for a natural sweetness. I have been making these muffins for years, and I seem to modify the recipe each time I make them. They are a perfect muffin for breakfast or an afternoon snack with a tea or coffee.
Muffins are one of the easiest and delicious recipe to make. There are so many variations you can interchange to make it your own personal treat. Selecting different fresh or dried fruits, nuts, seeds or preserves can be endless. So have fun experimenting and hope you give this recipe a go, it is one of our favourite muffins!
HELPFUL TIPS
- Each time I make this muffin recipe, the amount of sugar I change. If I had bananas sitting in my freezer because they became so overripe, I will add only 1/4 cup of sugar to the recipe. Frozen bananas have lots of natural sweetness, so no need to add a lot of sugar. If you have bananas sitting on your counter that need to be used, I would recommend 1/3 cup is plenty to still have the sweetness you would be looking for in the muffin.
- If you don’t have spelt flour, add 1 1/2 cups of all-purpose to get the same results.
INGREDIENTS
Bananas: use ripe only for this recipe
Sugar: lower the amount of sugar for overripe bananas, as they contain a lot of natural sweetness
Egg: important for added structure in the recipe
Flour: I like to include spelt flour to my recipes since it’s a healthier option and easier to digest; however, you can easily replace spelt flour for all-purpose flour
Rising agents: baking soda and baking powder
Salt: need to enhance flavour
Cinnamon: a perfect accompaniment for blueberries
Walnuts: a healthy nut for adding crunch
STORING MUFFINS
Room temperature: Muffins can be left at room temperture for up to 4 days in an air-tight container. Just make sure they are completely cooled before adding them into the container.
Freezer: This is the best way to store uneaten muffins and they freeze very well. Most often, I will leave a few out to enjoy, then freeze the rest in an airtight-container for up to 3 months. Then just remove from the freezer and allow them to thaw out at room temperature.
HOW TO MAKE THESE DELICIOUS MUFFINS
In a large bowl, start by mashing the bananas with a fork, mix in sugar and beaten egg. Add melted butter. In a medium bowl, combine the dry ingredients into the banana mixture but don’t over mix. Fold in the blueberries and half of the walnuts. Fill the muffin cups to the level of the muffin tin. Sprinkle the remaining chopped walnuts to each muffin. I tend to fill them up, to get a nice rounded size muffin.
Bake the muffins for about 20 minutes and the tops should be golden in colour and the walnuts that were added as a topping will be toasted.
Banana Blueberry Muffins with Walnuts
Ingredients
- 3 large ripe bananas, mashed
- 1/4 cup fine raw sugar
- 1 free-range egg, beaten
- 1/3 cup unsalted butter, melted
- 3/4 cup unbleached organic all-purpose flour
- 3/4 cup organic light spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup blueberries
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven 375°F.
- In a large bowl, mash bananas, mix in sugar and beaten egg. Blend in melted butter.
- In a medium bowl, combine flours, baking soda, baking powder, salt and cinnamon. Mix in to the banana mixture until combined.
- Fold in blueberries and half of the walnuts. Using a ice cream scooper, fill muffin cups. Sprinkle the remaining chopped walnuts on over each muffin.
- Bake for 20 minutes. Cool on wire rack.
Nutrition
The bananas and blueberries make these muffins super moist. They should be golden in colour before you remove them from the oven. A perfect muffin for the entire family to enjoy!
