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Baking recipe · from the recipe book

Blueberry Banana Walnut Muffins

Tender, moist muffins bursting with juicy blueberries, sweetened with ripe banana and a touch of honey, with toasty walnut crunch and warm cinnamon.

Blueberry Banana Walnut Muffins

Ingredients

  • 1¼ cups150 gAll-purpose flour
  • ¾ cup100 gWhole wheat flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • 2 medium230 gBananavery ripe, mashed
  • ½ cup packed100 gBrown sugarpacked
  • 2 tbsp40 gHoney
  • 2 large100 gEggsroom temperature
  • ½ cup120 gPlain yogurt, low-fat
  • ⅓ cup70 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1½ cups220 gBlueberriesrinsed and patted dry
  • ⅔ cup chopped80 gWalnutschopped

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Divide the chopped walnuts: set aside one quarter for the tops and keep the remaining three quarters for the batter.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon.
  4. In a second bowl, whisk the mashed banana, brown sugar, honey, eggs, yogurt, canola oil and vanilla until smooth.
  5. Pour the banana mixture into the bowl of dry ingredients and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the blueberries and the three quarters of the walnuts kept for the batter, stopping as soon as no dry streaks show.
  7. Divide the batter among the 12 cups and sprinkle the reserved quarter of the walnuts over the tops.
  8. Bake 20 to 23 minutes, until the tops spring back and a toothpick in the center comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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