Ingredients
1cupwalnuts,chopped
1tbsphoney
1tspcinnamon
1⅔cupsall purpose flour,spooned into measuring cup and leveled off
1tspbaking powder
1tspbaking soda
½tspsalt
1stickunsalted butter,at room temperature
⅔cupsugar
¼cuphoney
2large eggs
1cupbananas,(about 3 bananas) overripe, mashed
1tspvanilla extract
⅓cupgreek yogurt,or sour cream
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated. Set aside.
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 for about 2 minutes until fluffy. Scrape down the sides of the bowl with a rubber spatula if necessary.
At medium speed, add the eggs 1 at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt and beat until blended. Add the dry ingredients and mix at a low speed until well blended.
Spoon the batter into the prepared muffin tin and sprinkle evenly with the nut topping.
Bake the muffins for 25 to 28 minutes until the tops are golden and domed. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
Serve and enjoy.
