Banana Muffins

This is based on the banana cake recipe here, just modified to make it more moist and suitable for little cups. I love crunchy cinnamon sugar-topped muffins and I took the opportunity to use it here. It’s very easy to prepare so this is something that you can bake with your kids.

This simple but yummy muffin is appropriate for breakfast, snacks, picnics, children’s parties and the occasional guilty midnight snack.

Recipe afer the jump. Enjoy.

Banana Muffins

Makes 24 medium muffins

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick; 100 g) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
2 cups mashed very ripe bananas (4 large)
1 tub (170 g) plain yogurt
1 teaspoon vanilla extract
1 teaspoons cinnamon powder
2 teaspoons sugar
1 tablespoon crushed almond flakes (or your nuts of choice)

Preheat oven to 325 degrees F. Line muffin pan with paper cups.

Whisk flours, baking powder, baking soda and salt into medium bowl. Using electric mixer or whisk, cream butter and both sugars in large bowl until blended. Beat in eggs one at a time. With a wooden spoon or spatula, stir in mashed bananas, yogurt, and vanilla. Mix in dry ingredients just until combined.

Fill wells of muffin tins a little more than halfway with batter. Combine cinnamon, sugar and nuts in a small bowl. Sprinkle liberally over muffins.

Bake for 20 minutes or until tester comes out clean. Don’t overbake. Transfer to tray and let cook for 10-15 minutes before eating.

[print recipe]