Ingredients
Scale
- 1 batch of Easy Streusel Topping, made with oats, walnuts, and cinnamon
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 115g unsalted butter, at room temperature
- 80g granulated sugar
- 120g brown sugar
- 2 large eggs (100g not including shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 150g chopped walnuts, toasted if you like (see notes)
Instructions
- Make the streusel topping by following the easy streusel recipe with cinnamon, oats, and walnuts, then refrigerate it until ready to use.
- Preheat the oven to 430°F (220°C). Grease a muffin pan and line with muffin liners, or bake directly in the pan.
- In a medium bowl, mash the overripe bananas with Greek yogurt until well combined.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, then add the banana and yogurt mixture, mixing until everything is incorporated.
- In another medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Add this to the wet mixture and stir until just combined. Fold in the chopped walnuts.
- Distribute the batter evenly among 10 holes in the muffin pan, filling them to the top.
- Bake the muffins for 10 minutes at 430°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 9-10 minutes until golden brown and a skewer comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Store leftovers wrapped at room temperature for up to 4 days, best served lightly toasted.
Notes
Muffins can also be made without muffin liners; just grease the pan well.
Toast walnuts for extra flavor before adding them to the batter to enhance their crunch.
These muffins freeze well; wrap them tightly to preserve freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.