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Healthy banana walnut muffins

My muffin weakness: banana walnut! This super healthy and nutritious version is absolutely to-die-for, especially with a nice morning coffee or afternoon tea.

Banana walnut muffins

Note: these muffins come out super tasty when the bananas are SUPER RIPE! Don't worry, you won't have to wait for them for days to turn brown - below I share with you a tip to help them ripen in 10 mins.


For 12 muffins


10 Minutes prep time


20 minutes baking time


You will need: - 2 mashed overripe bananas

- 1 large room temperature egg

- 3 1/2 tbsp plain Greek yogurt (I used Rachel’s non-fat Greek yoghurt)

- 2 tbsp coconut oil (melted)

- 1/2 cup maple syrup or agave syrup

- 1 tsp vanilla extract

- 1 tsp baking powder

- less than 1/4 teaspoon salt

- 1 tsp ground cinnamon

- 1 1/2 cups whole wheat flour

- 1 cup walnut halves (crushed into thick pieces)

· Optional: 1 tbsp chia seeds, 2 tbsp seeds of choice (I used 1 tbsp pumpkin seeds and 1 tbsp sunflower seeds)


Directions:


1. Preheat oven to 180 degrees C. Line a 12-cup muffin tin with paper cups.


2. If bananas are not super ripe: place them in the oven for 10 minutes until skin turns black. Carefully take them out (they will be hot!) peel them and place them in a large bowl.


3. Mash bananas in the bottom of the bowl until you reach a smooth texture. In a separate bowl, whisk the egg then add it along with the yogurt and oil.

4. Gradually add the maple syrup in, and finally the vanilla extract. Sprinkle the baking powder, salt, and cinnamon, and mix until all ingredients are combined. Gradually add the flour and keep mixing until combined. Finally add the walnuts, chia and other seeds.


5. Scoop the mixture into the prepared muffin tins. Don't fill them to the top! Leave about 1 cm. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.


Would love to see the result, share a pic of them with me on Instagram!


Bon appetite, enjoy!!!

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