I don’t bake muffins all that often, but when I do, I’m always surprised at how quick and easy they are to throw together. This recipe is a particular favourite in my house. It’s relatively healthy, made with very little butter and whole grain flour, and easy to adapt to your personal tastes. I have adapted this recipe from one for blueberry muffins that I found years ago on an obscure website and I cannot find the original recipe or website, try as I might. If your recognize this recipe as your own, please let me know so I can pay you proper credit.
Makes 12 regular muffins or 10-11 giant muffins
2 cups spelt flour (or 1 cup white flour & 1 cup whole wheat flour)
2 t baking powder
1/2 t salt
1/2 – 1 cup toasted walnuts, chopped (optional)
4 T unsalted butter
2/3 cup sugar
2 large eggs
2 t vanilla extract
1 cup plain yogurt
2 ripe bananas, mashed
3 handfuls frozen saskatoons (or your berry of choice)
- Combine dry ingredients, excluding sugar. Stir in 3/4 of the walnuts.
- Beat butter until light, then add the sugar and beat a couple more minutes.
- Add eggs one at a time, beating a couple minutes each.
- Stir in vanilla, yogurt and banana.
- Add the dry ingredients to wet and gently stir, just to combine.
- Fold in saskatoons.
- Spoon into greased muffin tins. I like to overflow the tins and I usually get 11 muffins.
- Top with remaining 1/4 of walnuts and sprinkle with a little brown sugar if desired.
- Bake at 375F for about 25 minutes until golden brown at the edges.