A few days ago I woke up in the middle of the night and all I could think about was banana and walnut muffins.

No I’m not pregnant.

Promise.

But banana and walnut muffins must be made. As soon as daylight hit, it was muffin making time.

I know what you’re thinking “banana and walnut muffins . . . boring. Go back to bed crazy lady” but just hear me out because these muffins did not disappoint my friend. They were incredible! Everything I hoped they would be and more.

Light, tender and perfectly sweet. The walnuts really seem to help balance out the sweetness of the banana, which totally means you can eat more right?  I like to chop my walnuts up pretty finely so the flavour is spread throughout the entire muffin not just random chunks of walnut punching you in the face every now and then. Because really . . . who wants to be punched in the face by a walnut? Not me that’s for sure.

Also normally, I’m not really a huge fan of walnuts  . . . so it kinda took me by surprise to be hit with such an intense craving for something containing walnut  (and no, I promise you – I’m really not pregnant I so get that thought out of your pretty little head) but trust me, even if you don’t like walnuts you will love this muffin.

Not to mention they are seriously healthy, made with wholewheat flour for that extra fibre (←not that anyone would guess), bananas (←obviously) because you gotta have your 5 a day, and then there’s the protein from not only the egg and greek yoghurt but also the walnuts (← just what growing bodies need).

An incredibly indulgent, secretly healthy, magnificent morning muffin

Perfect for a grab and go breakfast, or if you have time I suggest making it a leisurely affair and add some of your fave Greek yoghurt and a drizzle of maple syrup (←the real stuff, always because you totally deserve the best) and you my friend will be in breakfast heaven! Note there is no picture of this dreamy suggestion because well . . . I may or may not have taken a little bite you know for photographic purposes and well . . . let’s just say the rest is history.

PS – you can totally freeze these bad boys, they keep and re-heat really well, winning! And to think there was a time in my life where I didn’t care for breakfast . . . look at me now.

Get on board the banana walnut muffin train (←lamest line ever?!) . . . even if you’re a walnut hater I think (←know?!) these muffins may (←will?!)  just win you over

Banana and Walnut Wholewheat Muffins
Makes 14 magnificent muffins

Ingredients –

1/2 cup plain flour

1/2 cup wholewheat pastry flour (or an additional 1/2 cup of plain flour)

1/3 cup brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of ground cinnamon

1/2 teaspoon of salt flakes

2 medium overripe banana, mashed

1 egg

1/3 cup greek yoghurt (I use Chobani 0%)

1 teaspoon vanilla extract

2 Tablespoons of milk (I use skim)

1/2 cup walnuts, roughly chopped

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a muffin try with paper in cases and set aside.

3 – In a medium combine banana, egg, yoghurt, milk, vanilla and brown sugar and mash/stir with a fork until well combined.

4 – Sift over flour, cinnamon, baking soda, baking powder and salt flakes and stir until just combined.

5 –  Add 90% of your chopped walnuts to your banana batter and stir until just combined.

6 – Divide better evenly between muffin cases then sprinkle the tops of each muffin with remaining walnuts.

7 – Bake for 12-15 mins until golden brown and tops spring back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre.

Enjoy xoxo

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Question of the day –

If you had to pick a favourite muffin flavour what would it be ?