Breakfast / Brunch
These muffins are terrific served warm with a cup of coffee, or bake and freeze them ahead of time, making it easier to entertain weekend guests.
FOR THE TOPPING—
FOR THE MUFFINS—
Preheat oven to 400°; line a muffin pan with paper or foil liners, then coat with nonstick spray.
Stir walnuts, the 2 Tbsp. flour, brown sugar, the 1 Tbsp. melted butter, and the 1/2 tsp. cinnamon for the streusel topping in a small bowl; set aside.
Combine the 2 cups flour, granulated sugar, the 2 tsp. cinnamon, baking powder, baking soda, cardamom, nutmeg, and salt in a large bowl.
Whisk yogurt, banana, egg yolks, and the 3 Tbsp. melted butter in a bowl until smooth, set aside.
Using a hand mixer, beat egg whites in a bowl until stiff peaks form. Stir yogurt mixture into dry ingredients until combined. Fold egg whites into batter. Fill each cup of the muffin tin three-quarters full.
Divide topping evenly among the muffin batter in cups. Bake muffins until a toothpick inserted in the center of a muffin comes out clean, 15–20 minutes.
Gently fold the egg whites into the batter. Overfolding will cause the whites to lose their volumizing effect.
Sprinkle about 2 tsp. streusel topping onto each of the muffins before baking.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 160mg 6%
Carbs 28g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.