yield: 15-16 muffins
These banana chocolate chip muffins with a nice twist, (cinnamon walnut streusel), are perfect for an after school snack, breakfast, or for the go. Their moistness and empowering flavor will delight your mouth and the input with healthy ingredients with nourish your mind!
1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated sugar
3 tbsp. butter, softened
1 large egg
1 1/2 cups mashed bananas, ripe (about 3)
3 tbsp. yogurt (I personally used vanilla)
1 tbsp. ground cinnamon
1/4 cup packed brown sugar
3/4 cups chocolate chips
1/2 cups chopped walnuts
Preheat oven to 425 degrees. Line muffin tins with cupcake liners or spread butter on the tins. Set aside the former muffins.
First, thoroughly combine all ingredients in a small bowl to make the streusel. Set aside.
To make the muffins, whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium mixing bowl. Set aside again. In a large bowl, beat the sugar, butter, and egg with an electric mixer until quite fluffy. Scrape down sides of bowl. Beat the mashed bananas and yogurt in on low-speed. Stir in your dry ingredient mixture to the large bowl of wet ingredients by hand.
Layer a tablespoon of batter into the muffin tin. Sprinkle with a teaspoon of streusel. Repeat this process twice in each muffin tin until all muffin tins are filled with batter and/ or streusel.
Bake the muffins at 425 degrees for 5 minutes. Then switch the temperature down to 350 degrees and continue to bake for another 14 minutes until a toothpick comes out clean. Let muffins cool for 5 minutes in tins and allow to cool completely on wire racks. Enjoy!