Description
An easy, small-batch banana nut muffin recipe that yields six fluffy and moist muffins.
Ingredients
Units
Scale
For the crumble:
- 60 grams pecans, chopped (1/2 cup)
- 2 tablespoons brown sugar
- 1 tablespoon rolled oats
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the muffins:
- 1 egg, room temperature
- 2 tablespoons Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons tahini
- 5 tablespoons maple syrup (just over 1/4 cup, 3oz)
- 1 teaspoon miso
- 1/2 teaspoon vanilla
- 1 large banana (1/2 cup mashed)
- 120 grams flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Instructions
- Prep the crumble. Add all of the ingredients to a small bowl and toss together until everything is evenly coated in oil and distributed. Set aside.
- Preheat oven to 400 F. Line a 12-cup muffin pan with six liners, evenly spacing them out.
- Make the batter. In a large mixing bowl, add the egg, Greek yogurt, olive oil, tahini, maple syrup, miso, and vanilla. Whisk until thoroughly combined and smooth.
- Mash the banana until very well mashed. Add to the batter.
- In a small bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift together to ensure everything is evenly combined, then add to the wet ingredients. Using a spatula, fold and combine the wet and dry ingredients until the batter just comes together.
- Using a small cookie scoop, evenly divide the batter amongst the 6 muffin liners. You’ll want the batter to go almost to the top of the liner.
- Add a tablespoon of crumble over the batter in the muffin pan and gently press the crumble into the top of the batter.
- Bake at 400 F for 18-19 minutes until a toothpick comes out clean.
- Remove from oven and let cool in pan for about five minutes, then finish cooling on a wire rack.
- Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: breakfast
Keywords: banana nut muffin