Ingredients
Muffins
2 cups (285 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp salt
3 large very brown bananas
1 large egg
¾ cup brown sugar
1 – 5.3 oz container nonfat vanilla Greek yogurt
⅓ cup unsweetened almond milk (feel free to use unsweetened vanilla almond milk ~ or substitute with skim milk)
1 cup walnuts, roughly chopped
Streusel Topping
½ cup pecans, roughly chopped
½ cup shaved almonds
¼ cup brown sugar
1 tsp ground cinnamon
Instructions
Preheat the oven to 425°F.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In the bowl of a stand mixer or a large bowl (if using a handheld electric mixer), whisk together the bananas, egg, sugar, yogurt, and almond milk on low. Slowly increase the speed to medium as the ingredients come together. Turn the mixer off and add the dry ingredients. Again, mix together on low and slowly increase the speed as it comes together. With a rubber spatula, fold in the chopped walnuts.
In a small bowl, toss together the chopped pecans, almonds, brown sugar, and cinnamon.
Lightly grease your muffin tray, using either 12 small muffin cups or 6 large cups. Pour the muffin mix to the top of each cup then generously top with the streusel. Bake for 5 minutes at 425°F then lower the temperature to 350°F.
For small muffins, bake for 15 to 18 minutes or until a toothpick comes out cleanly when inserted into the middle. For large muffins, bake 25 to 28 minutes, covering the muffins with aluminum foil after about 20 minutes to prevent the streusel from burning.
Let sit to cool slightly. Carefully insert a knife around the edges of the muffins before gently removing them from the cups. Enjoy!
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