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Banana Walnut Blueberry Muffins
Recipe by Hannah
We're Going Nuts
A simple, healthy, protein-packed, gluten-free, naturally sweetened muffin bursting with berries. You won't feel guilty eating these for breakfast or a snack. Walnuts and Blueberries can be substituted for your favorite mix-ins. Some of our favorites are mini chocolate chips, dried cherries, almonds, and coconut.

  1. Preheat oven to 400 degrees. Place 12 muffin tin liners in a muffin tin.
  2. In a blender or food processor, blend all ingredients (except nuts, berries, or other mix ins) on high, scraping down the sides as necessary.
  3. Mix in the walnuts and blueberries by hand.
  4. Divide the batter between the 12 muffin cups, filling about 3/4 of the way full. Sprinkle the additional mix-ins, nuts, or berries on top, if desired.
  5. Bake at 400 degrees for 16 minutes or until the tops are set and a toothpick inserted comes out clean. (Bake times will vary depending on fresh or frozen berries)
  6. Cool 10 minutes on a wire rack, enjoy!
  • Bananas x 2
  • Rolled Oats (Quick Cooking or Old Fashioned, Gluten-free if necessary) x 2 cup
  • Large Eggs x 2
  • Greek Yogurt x 1 cup
  • Vanilla extract x 1 teaspoon
  • Baking powder x 1/2 tablespoon
  • Baking soda x 1/2 teaspoon
  • Honey x 1/4 cup
  • Salt x 1/8 teaspoon
  • Blueberries, Fresh or Frozen x 1/2 cup
  • Walnuts, Chopped x 1/4 cup

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