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Banana Nut Muffins


If you are a banana lover like myself, you probably go through a lot of bananas on a weekly basis. But every now and then, bananas will turn overly ripe so it's important to have a few go-to recipes so those bananas don't go to waste. If you find that your bananas are extra brown and spotty but you aren't ready to use them just yet, peel them, slice them into chunks and place in a resealable plastic bag and store in the freezer. You can also use frozen banana chunks in smoothies. 


BANANA NUT MUFFINS
Serves: 12 muffins
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients

 Topping:
  • 1 cup chopped walnuts
  • 1 tsp cinnamon 
  • 1 tbsp honey
Muffins:
  • 1 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter (room temp)
  • 1/4 cup sugar
  • 1 tbsp honey
  • 2 large eggs
  • 1 cup mashed bananas (3 medium overripe bananas) 
  • 1 tsp vanilla extract
  • 1/3 cup 2% or 4% yogurt
Instructions 
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 
  2. Make the topping by combining the walnuts with the honey and cinnamon until evenly coated. This mix will be sticky. Set aside. 
  3. For the muffins, use a medium bowl and whisk together the flour, baking soda, baking powder and salt. 
  4. In a large bowl, beat the butter, sugar and honey until fluffy (about 2 minutes). Add the eggs and beat until fully combined. Add the mashed bananas, vanilla and yogurt and beat until blended with an electric mixer. 
  5. Add the dry ingredients and mix on low speed until well blended. 
  6. Spoon the batter into the muffin tin until the cup is full. Sprinkle with the nut topping. 
  7. Baked muffins for ~25-28 minutes until the top is golden. 
  8. Let muffins cool for 5-10 minutes. 
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