About the Recipe
Ingredients
Muffins
-3 overripe banana, mashed
-1 1/2 cups flour
-1/3 cup butter, melted
-2/3 cup granulated sugar
-1/2 tsp salt
-2 eggs
-1 tsp vanilla extract
-1 tsp baking soda
-1 tsp ground cinnamon
-1/2 cup Valley Grown Chopped Walnuts
Crumble Topping
-1/2 cup flour
-1/3 cup brown sugar
-1/2 tsp cinnamon
--1/4 cup butter, softened
-1 Tbsp Valley Grown Chopped Walnuts
Glaze
-1 Tbsp Valley Grown Walnut Butter
-1/2 cup powdered sugar
-1/2 tsp vanilla extract
-1 Tbsp of cream or milk
Preparation
Crumble Topping
-Place your chopped walnuts, butter, flour, sugar, cinnamon, and vanilla in a small bowl and smash together with a fork, until ingredients are combined.
-If your crumble looks mushy, take your fork and break up the crumbles.
-Set aside.
Muffins
-Preheat oven to 375 F.
-Line a muffin pan with muffin liners.
-Mash bananas in a bowl and add the sugar, cinnamon, and salt.
-Slowly beat in the butter, eggs, and vanilla.
-Gently mix in the flour and baking soda, don't overmix!
-Fold in your chopped walnuts.
-Scoop your batter into your prepared muffin pan filling them about 2/3 full.
-Top your muffins with the crumble topping, just enough to cover each one.
-Place in the oven for about 15-16 minutes. Poke with a toothpick to make sure the centers come out clean.
Glaze (optional)
-Once muffins are removed from the oven, combine your powdered sugar, vanilla, milk or cream, and walnut butter together.
-Add more cream or milk depending on how thick you want your glaze.
-Pour a little of the glaze on each muffin while they are still slightly warm.
-ENJOY!