Banana-Nut Muffins

Here’s the other thing I made for my parents’ visit. I realized the last time they were here that having breakfasty baked goods around was a good call, and they might wind up being eaten not just for breakfast. Such was the case with these.

The recipe came from Ambitious Kitchen, although you don’t need to be especially ambitious to make these muffins; at least, not more so than for any other muffins. All you need is the ability not to eat your bananas that you are saving to get nice and ripe for the recipe (and also to keep other people from eating them – I caught my dad eyeing the bananas sitting on my kitchen counter and told him not to get any ideas). Well, ok, there is one other capacity you need, and that is to be able to refrain from eating the banana-cinnamon-brown-sugar-vanilla mixture just all by itself with a spoon (my mom suggested a straw, but I felt that despite my banana-mashing efforts, there would be chunks that would render a straw helpless). That part is a challenge.

Banana-Nut Muffins

Ingredients

for the muffins
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3 ripe bananas, mashed
1/2 cup brown sugar
2 tbsp butter, melted
2 egg whites
1 tsp vanilla
1/4 cup plain greek yogurt
2 1/2 tbsp milk

for the topping
1/4 cup brown sugar
1/4 cup chopped walnuts
1/4 tsp cinnamon
2 tbsp flour
1 tbsp butter

Method

for the muffins
Preheat oven to 350.
Line a 12-cup muffin pan (or, like me, two 6-cup pans) or I guess you could grease it instead, if you have some weird antipathy to muffin liners.
Whisk together the flour, baking soda, and salt in a large bowl.
In another bowl, combine the bananas, brown sugar, cinnamon, vanilla (now would be a good time to taste it), greek yogurt (now would be another good time to taste it), butter, and egg white.
Make a well in the dry ingredients and pour the wet ingredients into it (I learned this method in the one – mandatory – home-ec class I took in high school; it was called “the muffin method”), and mix until just combined.
Stir in the milk.
Spoon into the muffin cups – the original recipe said 2/3 full, but I wound up filling them more like 3/4 in order to use up all the batter, and it was fine, no overflow.

for the topping
Mix the walnuts, brown sugar, cinnamon, and flour together in a bowl.
Cut in the butter until it is in tiny nuggets – smaller than the walnut pieces, anyway.
Sprinkle evenly over the muffins.

Bake for 20-25 minutes or until they pass the toothpick test.

They’re great warm; I didn’t try it, but I bet they would also be great spread with peanut butter, if you’re the kind of person who spreads things on muffins.

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