I made these muffins this morning. The recipe came from my favorite cookbook, Kim Barnouin’s Ultimate Skinny Bitch Cookbook. It was the first time I had made them and they came out super moist and delicious. I made a few adjustments…I used a larger muffin tin and then baked them a little longer than what she called for. The crunchy topping absolutely makes the muffin extra special. Here’s how to make her muffins…
Banana Cinnamon Muffins
1 1/2 cups almond milk
2 teaspoons apple cider vinegar
2 2/3 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
2 1/2 teaspoons ground cinnamon, divided
1/3 cup Earth Balance at room temperature
3/4 cup evaporated cane sugar
1/4 cup vanilla soy yogurt
1 teaspoon pure vanilla extract
2 large bananas, mashed
1/3 cup chopped walnuts
1/4 cup firmly packed brown sugar
Preheat the oven to 325.
In a small bowl, mix the milk and vinegar and let sit until curdled. In a large bowl, mix together the flour, baking powder, baking soda, salt, 2 teaspoons of the cinnamon.
In a large bowl, beat the Earth Balance and sugar until fluffy. Add the yogurt, milk mixture, and vanilla. Beat until mixed well. Pout the wet ingredients into the flour mixture and stir with a wooden spoon until just incorporated. Stir in bananas.
In a small bowl, add the walnuts, brown sugar, and the remaining cinnamon. Set aside.
Spoon the batter into paper filled liners in a large muffin pan until they are 2/3 full. Bake 10 minutes. Remove from the oven and add the walnut mixture to each muffin. Return to the oven and bake 15- 20 minutes, or until toothpick comes out clean. Place on a wire rack to cool.