Banana & Candied Walnut Muffins

18 muffins


3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, melted
1 cup light brown sugar
2 large eggs
1 1/2 cups vanilla nonfat yogurt
2 cups diced bananas
3/4 cup chopped candied walnuts
melted butter and cinnamon sugar for topping (optional)


Preheat the oven to 375°F. Lightly butter or use cooking spray to lightly coat muffin tins.

Sift the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.

In the bowl of an electric mixer, beat together the melted butter and brown sugar. Add the eggs, one at a time, and mix until it is fully incorporated. Add the flour mixture and yogurt in two additions, alternating and making sure the batter is fully mixed before each addition. Take care not to overmix the batter. Fold in the bananas and candied walnuts. Use an ice cream scoop to distribute the batter into the muffin tins. Bake for about 20-22 minutes, or until golden brown and a toothpick inserted is clean when removed. Let the muffins sit on a wire rack for 5 minutes, then remove from the pan.

To garnish with cinnamon sugar, lightly brush the melted butter on the top of the muffins and dip into a shallow bowl of cinnamon sugar.

Best served whilst warm.

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