Banana-Blueberry-Walnut Muffins with Fruit Compote

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Banana-Blueberry-Walnut Muffins with Fruit Compote
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Here is an unusual breakfast to start your day. Mixed dried fruits are stewed and served with blueberry muffins fresh from the oven.

Yields: Makes 12 muffins, Compote serves 6


Blueberry-Walnut Muffins

1 cup whole wheat flour

1 cup whole wheat pastry flour

1/3 cup natural sugar

2 tsp baking powder

1/4 tsp salt

1 cup non-dairy milk

1 tsp lime or lemon juice

3 ripe bananas, mashed

1/2 cup olive or safflower oil

1 cup fresh or frozen blueberries

1/2 cup walnut pieces

Fruit Compote

1/3 cup chopped dried prunes

1/3 cup raisins

1/3 cup dried cranberries

1/3 cup dried cherries

2/3 cup dried apricots

Hot or boiling water to cover fruit

2 tsp freshly grated lemon zest

2 tsp fresh lemon juice, or to taste



Preheat oven to 375 degrees and lightly grease a muffin pan (for 12 muffins). Add lime or lemon juice to the soy, rice or almond milk; set aside.

In a large bowl, mix together the flours, sugar, baking powder and salt. In a separate bowl, combine mashed bananas and oil. Mix in milk.

Add the liquid ingredients to dry and mix – don’t over mix. Fold in the blueberries and walnuts. Spoon the batter in to the muffin pan – muffin cups will be full.

Bake for 30-35 minutes until golden brown. Remove muffins from pan after a few minutes and cool on a rack.

Fruit Compote

In a large bowl or saucepan combine all of the dried fruit and add enough boiled or hot water to over. Soak for 10 minutes.

Place fruit, 1 1/2 cups of the soaking liquid, lemon zest and the lemon juice in a sauce pan and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes or until the fruit becomes tender and most of the water has evaporated.

Serve warm or at room temperature.

Additional Tips

Look for unsulfured dried fruit. If you can't find sulfur free yellow raisins, use Thompson's or Flame raisins.

Recipe by
Karna Knapp