Banana Nut Crunch Muffins

Chef Wahoo's Note:

This recipe was slightly modified from a Cuisine at Home magazines, I love the Cardamon in the recipe and you should make every effort to use the spice in the recipe. Our family enjoys these on Sunday mornings and I am often asked for this recipe.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 cups flour (10oz)
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 bananas
• 2 eggs
• 1 cup low-fat vanilla yogurt
• 4 tablespoons butter
• ½ cup buttermilk
• 1 cup walnuts
• 2 tablespoons brown sugar
• ¼ cup flour
• ¼ cup sugar
• 1 dash salt
• ½ teaspoon cinnamon

Directions:

1. Preheat oven to 400 degrees.
2. In a Bowl whisk all dry ingredients including spices.
3. In a separate bowl mash bananas.
4. Combine bananas and all wet ingredeints and stir.
5. Fold in wet ingredients into the dry ingredients.
6. Place in Muffin tins or greased muffin pan. I use 1/3 cup to dip into muffin pan.
7. To make topping combine 2 TBS butter with 1/4 cup flour, 1/4 cup sugar, 1/2 tsp cinnamon, 2 TBS brown sugar, and a dash of salt.
8. Place topping on top of muffin batter before placing in the oven.
9. Bake for 12 to 15 minutes or until muffins are golden around the edges and they have risen in the center.