Recipe is as follows:
2 cups white whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup walnuts, chopped
6 tablespoons unsalted butter
3/4 cup natural cane sugar
2 large organic eggs (I used 1 tbsp Ener-G replacer plus 4 tbsp water mixed thoroughly)
2 teaspoons vanilla extract
1 cup plain yogurt
1 cup mashed overripe bananas (about 2 bananas)
1 cup fresh blueberries, toss in a bit of flour to keep them from sinking while baking
Heat oven to 375 and line 12 muffin cups with paper liners.
Combine flour, baking powder, salt, and 3/4 cup of the walnuts in a bowl and whisk to combine.
In a separate bowl using a mixer, cream butter until light and fluffy. Beat in sugar and egg replacer. Stir in vanilla, yogurt and mashed bananas, then gently mix in dry ingredients; over mixing will result in tough muffins. Fold in the blueberries.
Spoon batter into prepared muffin tin, top with remaining 1/4 cup walnuts, bake until golden, about 25 minutes. Fill cups two-thirds full for regular muffins or to brim for a big-topped version. Spinkle with a bit of sugar here for a nice bit of sweet crusted goodness. Cool for a couple minutes, then turn out onto a wire rack to cool completely.