Ingredients:

  • 3 large overripe bananas, mashed (approx. 240g)
  • 1/2 cup plain unsweetened Greek yogurt (115g)
  • 1/3 cup maple syrup (80ml)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat pastry flour (190g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts, toasted (60g)
  • 2 tbsp melted coconut oil (15g)
  • 3 tbsp almond flour (30g)
  • 1 tbsp maple syrup (12g)
  • 1 tbsp crushed walnuts (10g)

Instructions:

  1. Preheat the oven to 425°F (218°C). Line a 12-cup standard muffin tin with liners or grease with coconut oil.
  2. In a large bowl, mash the bananas until smooth. Whisk in the Greek yogurt, maple syrup, egg, and vanilla extract until the mixture is smooth.
  3. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients. Gently fold using a spatula just until combined; do not overmix.
  4. Fold in the toasted walnuts.
  5. Fill each muffin cup to the brim. For the topping, mix melted coconut oil, almond flour, maple syrup, and crushed walnuts into a paste and dollop a small amount on each muffin.
  6. Bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 12–15 minutes or until a toothpick inserted comes out clean.