Shelly's Recipe

BANANA-SPICE MUFFINS WITH STREUSEL TOPPING

Category: Muffins

Batter
2 cups flour
1/2 cups sugar
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp kosher salt
1 cup low-fat vanilla yogurt
1/2 cup mashed ripe banana
2 egg yolks (reserve whites)
3 tbsp unsalted butter, melted
2 egg whites

Streusel
1/4 cup chopped walnuts, toasted
2 tbsp flour
2 tbsp brown sugar
1 tbsp unsalted butter, melted
1/2 tsp ground cinnamon

Preheat oven to 400; line a muffin pan with paper or foil liners, then coat with nonstick spray. This way, the liner will easily peel away from muffins after baking.

Combine 2 cups flour, sugar, 2 tsp cinnamon, baking powder, baking soda, cardamom, nutmeg, and salt for batter in a large bowl.

Whisk together yogurt, banana, egg yolks, and 3 tbsp butter in a bowl until smooth, then stir into dry ingredients to combine.

Whip egg whites in a bowl with a hand mixer until stiff peaks form; fold whites into batter. Fill well of the muffin tin three-quarters full.

Stir walnuts, 2 tbsp flour, brown sugar, 1 tbsp butter, and 1/2 tsp cinnamon for the streusel topping in a small bowl. Divide evenly among muffins. Bake muffins until a toothpick inserted in the center comes out clean, about 15–20 minutes. Serve warm.