Superfood Muffins

Muffins are such an awesome, homemade snack to prepare for the week, and while store bought muffins are sometimes just a cupcake dressed in sheep’s clothing, these homemade superfood muffins are packed with soooo much goodness. Whatever your preferences or dietary concerns, I am confident you can make these muffins in to something you love.

I love muffins because they are customizable to whatever ingredients you have in your pantry and need to use up. For the muffins below I used a combination of chopped, raw walnuts, pumpkin seeds, goji berries, pistachios, shredded zucchini and bananas. YUM! So many healthy fats, fiber and antioxidants packed in to these beauties.

How to Make the Muffins

First step is to always grab all your ingredients to ensure you are not missing anything and preheat your oven!

You are likely going to be using dried goji berries for this recipe, so if that is the case, stick your 1/2 cup of dried berries into a cup and pour water over top to cover them. You are going to re-hydrate the berries this way so they are more moist in your muffins.

In a large mixing bowl, combine butter, bananas, eggs and sugar. Mix well until fully combined.

Add the shredded zucchini to the wet mixture and give it another mix.

In a small bowl, combine the dry ingredients and whisk them together. Hold off on adding the nuts for now, we will fold those in at the end!

Gradually add your dry mixture in to your wet, mixing often and slowly but not over mixing!

Once mixed, fold in your nuts. Drain the remaining water from the goji berries and add these to the wet mixture too!

Transfer your muffin batter in to a lined muffin tray, filling about 3/4 of the way full.

This is the perfect time to crumble your chopped pistachios on top of the muffins for something extra.

If using a regular sized muffin tin, bake these for 18-22 minutes. If using a jumbo muffin tin, bake for 26-28 minutes.

A toothpick test is always a good idea! After baking for recommended amount of time, stick a toothpick in the middle; if it comes out clean, they are done!

Let these cool and enjoy!

Alternatives

The recipe below calls for walnuts, pistachios, pumpkin seeds and goji berries, but these are just a few superfoods I personally love and I really recommend making these your own with your favourites!

Alternatives I would recommend include pecans, slivered almonds, dried cranberries, or even your favourite fresh berries! If adding fresh berries to these muffins I would recommend tossing the fresh berries in about 1 tbsp of all purpose flour. This is a technique to prevent the berries from sinking to the bottom of the muffins.

Other things you could add to these muffins include chopped dates, chia seeds, hemp hearts or rolled oats. I meant it when I said these muffins were versatile!

For some people, a cup of sugar is problematic for what they consider to b a ‘healthy’ muffin. For me personally, I am not afraid of sugar, I know that anything consumed in moderation is totally fine. However, if the sugar isn’t something you are comfortable with you can reduce to 3/4 cup instead of one cup. This recipe is also successful with any brown or cane sugar if that is your jam!

Why I love these Muffins

I love these muffins because they can be anything I want them to be, if you haven’t already noticed from all of the alternatives lister above! I love an afternoon snack that energizes my body and does something good for me, and these muffins are just that. Fruit, vegetables, healthy fats, antioxidants; they really are a power house.

Storing The Muffins

Yes, you can make a huge batch of these muffins and freeze them just fine! If freezing, I do recommend you let the muffins cool entirely before placing them in a freezer bag, sealing well and removing any air you can, and then sticking them in the freezer. These will stay fresh in the freeze for a few months, but I won’t lie, they are best enjoyed warm, straight from the oven, with a little butter slathered on top!

You can watch me make these muffins here!

Print Pin

Superfood Muffins

Course Breakfast, Snack

Prep Time 25

Cook Time 29

Servings 16 muffins

Ingredients

1/2 cup butter room temperature
3 medium sized bananas mashed
3 eggs room temperature
1 cup white sugar
1/2 cup shredded, drained zuchinni
1.5 cups flour
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
1/2 cup pumpkin seeds
1/2 cup goji berries
1/4 cup chopped pistachios, for topping

Instructions

First step is to always grab all your ingredients to ensure you are not missing anything and preheat your oven!
You are likely going to be using dried goji berries for this recipe, so if that is the case, stick your 1/2 cup of dried berries into a cup and pour water over top to cover them. You are going to re-hydrate the berries this way so they are more moist in your muffins.
In a large mixing bowl, combine butter, bananas, eggs and sugar. Mix well until fully combined.
Add the shredded zucchini to the wet mixture and give it another mix.
In a small bowl, combine the dry ingredients and whisk them together. Hold off on adding the nuts for now, we will fold those in at the end!
Gradually add your dry mixture in to your wet, mixing often and slowly but not over mixing!
Once mixed, fold in your nuts. Drain the remaining water from the goji berries and add these to the wet mixture too!
Transfer your muffin batter in to a lined muffin tray, filling about 3/4 of the way full.
This is the perfect time to crumble your chopped pistachios on top of the muffins for something extra.
If using a regular sized muffin tin, bake these for 18-22 minutes. If using a jumbo muffin tin, bake for 26-28 minutes.
A toothpick test is always a good idea! After baking for recommended amount of time, stick a toothpick in the middle; if it comes out clean, they are done!
Let these cool and enjoy!