1 cup chopped walnuts
1 tablespoon honey
1 teaspoon cinnamon
For the muffins:
1-2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1/4 cup honey
2 large eggs
1 cup mashed bananas, from 2 to 3 overripe bananas
1 teaspoon vanilla extract
1/3 cup Greek yogurt or sour cream
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Make the crumble: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrap down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix at low speed until well blended.
Spoon the batter into the prepared muffin tin and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 minutes or so. Cool and then serve.
By: Jenn Segal
Developed by: Brin Xu