Banana Nut Muffins
 This banana nut muffin recipe checks all the boxes—quick to make, full of banana flavor, and topped with crunchy, honeyed walnuts. Ingredients For the Walnut Topping 1 cup chopped walnuts 1 tablespoon honey 1 teaspoon cinnamon 1 cup chopped walnuts 1 tablespoon honey 1 teaspoon cinnamon For the Muffins 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, at room temperature ⅔ cup sugar ¼ cup honey 2 large eggs 1 cup mashed bananas, from 2 to 3 overripe bananas 1 teaspoon vanilla extract ⅓ cup Greek yogurt or sour cream (low fat is fine) 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, at room temperature ⅔ cup sugar ¼ cup honey 2 large eggs 1 cup mashed bananas, from 2 to 3 overripe bananas 1 teaspoon vanilla extract ⅓ cup Greek yogurt or sour cream (low fat is fine) Instructions Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Nutrition Information Powered by Serving size: 1 muffin Calories: 302 Fat: 15 g Saturated fat: 6 g Carbohydrates: 38 g Sugar: 21 g Fiber: 2 g Protein: 5 g Sodium: 216 mg Cholesterol: 52 mg Serving size: 1 muffin Calories: 302 Fat: 15 g Saturated fat: 6 g Carbohydrates: 38 g Sugar: 21 g Fiber: 2 g Protein: 5 g Sodium: 216 mg Cholesterol: 52 mg