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Banana Nuts Muffins with Greek Yogurt Icing | Daily Dine

Banana Nuts Muffins with Greek Yogurt Icing

Moist and delicious muffins filled with walnuts and pecans topped with tangy yogurt icing.

⚡breakfastamerican

Ingredients

68 g (3/4 cup) white whole wheat flour or 1:1 mix of whole wheat and all-purpose flour

1/3 tsp baking powder

1/3 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 large banana, mashed

50 g (1/4 cup) sugar

1/3 egg

25 g (1/8 cup) butter, melted and cooled to room temperature

1/3 tsp vanilla

30 g (1/4 cup) walnuts and pecans, chopped

40 g (1/6 cup) Greek yogurt (any fat content)

8 g (1 tbsp) icing sugar, sifted

1/4 tsp vanilla extract

Instructions

Step 1
Preheat your oven to 350°F/180°C and line your muffin pan with liners.
Step 2
In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon together and set aside.
Step 3
In a medium bowl, mash the banana with a fork until mostly mashed but still a bit chunky. Whisk in the sugar, egg, butter, and vanilla.
Step 4
Add the wet ingredients and walnuts to the dry ingredients all at once and fold together only until combined - be careful not to over mix.
Step 5
Bake for 20 minutes, or until the edges are golden brown and a toothpick inserted into one of their centre comes out clean.
Step 6
In a small bowl, whisk yogurt, sugar, and vanilla together until smooth. Put in the fridge to chill for at least 30 minutes. When your muffins are completely cool and you're ready to serve them, you can spread a bit of the icing on each one. Sprinkle some chopped walnuts on top, or just leave them plain. Enjoy!