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Breakfast / Brunch

Banana-Spice Muffins

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.

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Ingredients

FOR THE TOPPING—

FOR THE MUFFINS—

Instructions

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.

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.

Sprinkle about 2 tsp. streusel topping onto each of the muffins before baking.

Nutritional Facts

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