Banana Walnut Yoghurt Muffin 香蕉核桃优格麦芬

A simple and small quantity recipe that turned one last banana in the kitchen into 4 cups of delicious muffins.

A hand whisk, a spatula, and a small oven toaster are all the essential equipment needed.

Love the small chunks of banana embedded in the mildly sweetened soft crumb, not forgetting the crunchy walnut chips on the crust :)

Ingredients

All ingredients in room temperature

Using 55g omega egg

100g Greek natural yoghurt 原味优格

1 egg 蛋

30g rice bran/vegetable oil 米糠/植物油

50g raw sugar 黄砂糖

1/4 tsp sea salt 海盐

100g top/cake flour 低筋面粉

1 tsp baking powder 泡打粉

90~100g ripen banana 熟香蕉

Topping

4 walnuts

Directions

1. Mix top/cake flour and baking powder in a bowl using a hand whisk. Set aside.

2. Peel and cut banana into cubes. Cover and set aside.

3. Blend Greek yoghurt, egg, rice bran oil, raw sugar, and salt in a mixing bowl.

This is a not-so-sweet version, so you may want to increase the sugar content if you prefer a sweeter muffin crumb.

4. Sieve in the flour mixture from (1) and fold briefly. Stop mixing when all the flour ingredients are wet, but still lumpy.

5. Fold in the diced banana.

6. Scoop the batter into 4 muffin paper cups.

7. Break the walnut into smaller pieces, and drop on top of the batter.

8. Place the muffins on a tray and bake in a preheated oven toaster at 180 degree Celsius for 45 to 50 minutes, or till the top turns golden and an inserted cake tester came out dry.

You can also bake the muffins in conventional oven at 180 degree Celsius, middle rack, for 30 to 35 minutes.

After 20 minutes into baking, rotate the muffins to ensure even heating.

Continue to bake for another 15 minutes, then rotate the muffins again.

Finally, bake for another 10 to 15 minutes, or till the crust turns golden.

9. Allow the muffins to cool on a wire rack. Serve warm or cold :)