Feel good about eating these soft, moist wholemeal banana nut muffins! The sweetness is obtained from raw cane sugar and natural maple syrup, and they’re packed with protein from the Greek yogurt and walnuts. There is absolutely no butter involved, only a touch of healthy coconut oil to give extra moisture. If you’re feeling really healthy, leave off the glaze, but I personally think it takes the muffins from yum to WOW. You only live once!
I don’t have very long with an internet connection, but I need you to have these muffins so we’ll make it quick!
Unfortunately, my sturdy friend who helped me research, write, and print out all my essays and projects during university is dying. It first began a few months ago when his keypad stopped registering. I could no longer use the pad to click things, the trackpad started going a little crazy, and eventually we had to call it quits. We hooked him up with a brand new mouse to replace the keypad, and we’ve trekked along since.
About a week ago, he lost his wireless capability. It was a sad day for all. We couldn’t connect to the internet, we couldn’t research ingredients and recipes, and most depressing of all, we couldn’t interact with you lovely folks. Thankfully, my boyfriend was able to set my laptop up with a wireless “resuscitator” until the new part arrives, but it won’t last long. I have about twenty minutes to get this post out before he lapses back into a coma.
So on that note, let’s talk muffins!
Basically, you need these wholemeal banana nut muffins in your life, STAT. Remember my Pear, Ginger & Mandarin Muffins? The ones everyone said were the best ones I’d ever made? These are better. Like, ten times better! They’re super moist from the banana, yogurt, and little bit of coconut oil, and are butter free. You could even make these muffins completely fat-free by leaving out the coconut oil altogether if you wanted, but I think the oil adds a bit of richness to them that would be sad to lose.
The sugar content is all-natural. I wanted to make these muffins as unprocessed as possible, so to sweeten them up we’ve used a quarter cup each of natural raw cane sugar and pure maple syrup. Both are completely natural, unprocessed, good-for-you sugars. You also get a high amount of fibre and protein from these muffins thanks to the wholemeal flour, Greek yogurt, and walnuts.
Also, can we talk glaze for a second? I wanted to pimp these muffins up a bit, since I was a little bored of standard banana muffins. All I can say about this glaze is WOW. And yes, that did require capital letters. This glaze is da bomb! As it sits, the rum flavour deepens and the sweet raisins soak up all that creamy, boozy tasting goodness. Rum and banana are now one of my power-couple combos! Trust me, you’ll want to slather everything in sight with this rum raisin glaze. You could leave off the glaze if you want to be super healthy, but you really shouldn’t…
I’ve now used up my allotted wireless time. I’ll do my best to keep updating during this difficult time of illness, but unfortunately I’ll have to step back a little until the part arrives that will (hopefully) fix my friend here.
In the meantime, I hope you make and enjoy these hearty, delicious banana nut muffins! Who am I kidding, of course you’ll love them!
- 2 large overripe bananas, mashed
- ⅔ cup Greek yogurt
- ¼ cup raw cane sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup coconut oil, melted and cooled slightly
- 1 egg, lightly whisked
- 1 tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 1½ cups wholemeal (whole wheat) flour
- ¾ cup walnuts, coarsely chopped
- Extra walnut halves, for topping (optional)
- ¾ cup confectioner's sugar
- 1 tsp rum extract
- 1 tbsp milk
- 1–2 tbsp golden raisins
- Preheat the oven to 220 C (425 F) and grease a 6-cup jumbo muffin tin (or 12-cup muffin tin) with cooking spray.
- In a large bowl, whisk together the mashed banana, yogurt, sugar, maple syrup, and vanilla extract until fully combined. Slowly pour in the coconut oil, whisking continuously. Add the egg and beat well. Next, sift together the baking soda, baking powder, salt, cinnamon, and flour and stir into the wet ingredients. Mix only until all the flour pockets have disappeared; do not overmix! Fold in the chopped nuts until just combined.
- Divide the batter evenly between the 6 cups. They should be about ¾ full. Top the batter with the reserved walnut halves and bake for 5 minutes. Without removing the tray, turn down the oven temperature to 190 C (375 F) and continue baking for 18–20 minutes or until a toothpick comes out clean. Allow the muffins to cool in the tin for 5 minutes, and then remove them to a wire rack to finish cooling.
- While the muffins cool, make the glaze. Combine the confectioner’s sugar, rum extract, and milk in a small bowl and whisk together. Stir in the raisins.
- Once the muffins have cooled completely, about 35 minutes, place a piece of baking paper beneath the wire rack. Drizzle the muffins with the glaze.
- The muffins will keep in an airtight container at room temperature for up to 4 days.