Healthy banana, coconut and blueberry Muffins

Sugar Free - Egg Free - Butter Free

These muffins make me tingle a bit inside. Not only did I make them absolutely delicious but they are surprisingly healthy, and when I say healthy I do not mean 'oh it has fruit in it, it must be healthy' No I mean it has little flour, lots of grains, no sugar, no butter and yes heaps of nutritious fruits.

Decisions, decisions. It was so tough to decide just the right fruits and nuts to give the right flavor to my muffins. I always like the added crunch walnuts give any recipe and thought for that reason they would be a perfect addition to my muffins. 
Thinking about my love of bananas and coconuts in the process of creating this recipe I knew I must add them in. 
Mhhhhh one last thing I thought. BLUEBERRIES why not they go great with bananas. Even though I do not have the same feelings towards then as I do with coconut and banana, I knew they would add the ideal sweetness and give my muffins 'The Edge'.

Whisking the yogurt into the oil and honey can be difficult but persist, hopefully it will soon resemble this.

At this point I'd check if the flavor is just as you like, make sure the cinnamon and nutmeg isn't overwhelming but keep in mind that you still have to add the dry ingredients so the flavor at this point should still be strong.

Now you’re on your way to the perfect muffin. WOW this banana, coconut and yogurt mixture, I could just eat this on its own.

Just keep mixing, mixing, mixing

I love how you can see all the fine pieces of oats and bran in this muffin mixture. It just reassures you that your putting good inside you.

Finally, to add the final touch the delicious blueberries and crunchy walnuts. Make sure you do not smash the blueberries when folding them in. You want them to keep their original shape.

This is your time to make the muffins your own decorate them to your own desire – with oats, coconut, walnuts, blueberries whatever really. Just make sure not to overdo it or else the toppings will just fall off the muffins after they are cooked.

I was so excited to take my baby's out of the oven and devour them. I was ecstatic to discover they weren't dense, they weren't elastic.... they were moist and light, just the way they should be. 

Being an instant hit with the family I knew these muffins had to be the first recipe on my new blog. And oh how I was excited to share my first recipe with the world.

Healthy banana, coconut and blueberry Muffins

Yield: 16 medium sized muffins

Ingredients

½ cup chopped walnuts

6 tablespoons olive oil

4 tablespoons honey

1 cup yogurt

1 cup shredded coconut

3 mashed bananas

2 teaspoons vanilla extract

2 teaspoons cinnamon

¼ teaspoon nutmeg

I cup sifted all-purpose flour

1 ½ cups oat meal (fine rolled oats)

1 cup bran (or just use extra flour in its place, I like the variation)

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup blueberries

Extra oats, walnuts, shredded coconut or blueberries for toppings

Method

1. Preheat the oven to 170 degrees Celsius and prepare muffins tins; I like to use baking paper but you could use butter in its place or as well as.
2.  Place walnut pieces on a baking tray and roast in the oven until lightly browned. Watch the walnuts like a hawk they only take a few minutes to burn.  
3. In a medium sized bowl whisk the olive oil into the honey until as combined as possible. Add the yogurt and continue to whisk, making sure the oil is completely mixed throughout the yogurt.
4. In a separate medium sized bowl put the coconut, mashed bananas, vanilla, cinnamon and nutmeg. Stir well with a spoon until combine.
5. Add banana mixture to oil mixture and stir until smooth. Set aside.
6. In a large bowl combine flour, oat meal, bran, baking powder, baking soda and salt.
7. Stir the wet ingredients into the dry ingredients until briefly incorporated. DO NOT OVER MIX
8. Carefully fold in the blueberries and walnuts. Make sure again you don’t over mix, as it will make your muffins elastic and dense.
9. Spoon batter into prepared muffins tin. Sprinkle your choice of toppings, I used walnuts, oats and shredded coconut.
10. Bake for about 15 minutes or until skewer inserted comes out clean or with a few moist crumbs.
11. Remove from oven and allow to cool slightly. Serve warm with yogurt if you wish.

Printable Recipe 

- Grace

Discover. Cook. Then just show the world.