Directions
Preheat the oven to 400 degrees. Grease a standard muffin tin or use cupcake/muffin liners.
- In a large bowl, mix together 1 cup of the walnuts and the dry ingredients (flour, sugar, salt and baking powder). Reserve the remaining 1/3 cup walnuts for the tops of the muffins.
- In a separate bowl, beat together the eggs, yogurt, vanilla, maple syrup/agave nectar and melted butter. Mix in the bananas.
- In the bowl of dry ingredients, use a spatula to create a large hole or well in the center. Pour the wet ingredients into the hole.
- Stir and fold the dry ingredients into the wet mixture. Stop mixing as soon as the dry ingredients are completely moistened. Be careful not to overmix. It is ok to have some streaks of flour running through the batter. The batter will be thick and a bit lumpy.
- Using two spoons or a large ice cream scoop, fill the muffin tins with the batter. Fill up to the top if you want large, coffee shop-style muffins, otherwise fill the tins only 3/4 full. Top with the reserved walnuts.
- Bake 20-30 minutes or until the tops are nicely browned and a toothpick inserted in the middle comes out clean.
- Remove from oven and let rest on a cooling rack for 5 minutes before removing from tin.
- Serve immediately or store for up to 3-4 days. Serve warmed or at room temperature.
Preheat the oven to 400 degrees. Grease a standard muffin tin or use cupcake/muffin liners.
- In a large bowl, mix together 1 cup of the walnuts and the dry ingredients (flour, sugar, salt and baking powder). Reserve the remaining 1/3 cup walnuts for the tops of the muffins.
- In a separate bowl, beat together the eggs, yogurt, vanilla, maple syrup/agave nectar and melted butter. Mix in the bananas.
- In the bowl of dry ingredients, use a spatula to create a large hole or well in the center. Pour the wet ingredients into the hole.
- Stir and fold the dry ingredients into the wet mixture. Stop mixing as soon as the dry ingredients are completely moistened. Be careful not to overmix. It is ok to have some streaks of flour running through the batter. The batter will be thick and a bit lumpy.
- Using two spoons or a large ice cream scoop, fill the muffin tins with the batter. Fill up to the top if you want large, coffee shop-style muffins, otherwise fill the tins only 3/4 full. Top with the reserved walnuts.
- Bake 20-30 minutes or until the tops are nicely browned and a toothpick inserted in the middle comes out clean.
- Remove from oven and let rest on a cooling rack for 5 minutes before removing from tin.
- Serve immediately or store for up to 3-4 days. Serve warmed or at room temperature.
