The crumb on these muffins is soft and delicate, while the blueberries and walnuts add crunch and layers of flavour. The fragrant maple syrup gives them a perfect touch of sweetness.
When my family and I lived in Mexico City, I started baking banana muffins for my daughters as a lunch-box treat. One day I decided to add a handful of juicy blueberries and some maple syrup. The muffins were an instant hit, and from that day on I’ve always added these two ingredients. I think the maple syrup reminded them of Canada.
At home in Canada, these are on repeat during the summer months, when wild blueberries are available near our family cottage in northern Ontario.
Position a rack in the middle of the oven. Preheat the oven to 375°F (190°G). Line a muffin tin with paper liners.
In a medium bowl, whisk together the whole wheat flour, chia seeds, baking soda, cinnamon, and salt. Carefully stir in the blueberries and walnuts.
In another medium bcwl, mash the bananas. Whisk in the egg, canola oil, maple syrup, yogurt, and vanilla until well blended.
Pour the banana mixture into the flour mixture and gently stir just until combined.
Fill the muffin cups about three-quarters full. Top each muffin with a sprinkle of oats. Bake until puffed and golden brown and a toothpick inserted in the centre of a muffin comes out clean, about 25 minutes, rotating the muffin tin halfway through.
Transfer to a rack and let cool in the tin for 10 minutes. Tip the muffins out onto the rack. Serve warm or at room temperature. Store in a covered container at room temperature for up to 3 days or in the freezer for up to 1 month.