Banana-Nut Muffins with Biscoff Topping

Sunday...I am so happy that kids are on Spring break for next 2 weeks, and I don't have to wake up tomorrow morning early which will be raining and drive them to school-I consider that a very lucky day! Must be the luck of Irish eh!  

By the way "Happy St. Patrick's Day" to all who is celebrating this holiday and to those that just like to have fun in a Irish pub with Leprechaun's hat. I don't have nothing green for you today, but these muffins are rocking, so I hope you'll forgive me?:) 

We had such a great weekend- it was nearly 80 degrees outside and we went for a picnic, had some kimbap, fresh fruits and veggies, walked most of the Saturday through the local park and just enjoyed nice warm sunny weather.

After rather stressful week due to the blog errors and some fixes on html (in another word fixing things in foreign language) which by the way gave me headache, I was actually looking forward to much needed relaxing weekend.

Hot coffee and warmed up muffins were just what I wanted and needed this Sunday morning. 

10-12 Muffins

Ingredients:

• 1 ½ cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 ½ Tbs. Sugar (more if you like it extra sweet)
• ¼ tsp. salt
• 2 Eggs, beaten
• 1 Tbs.( ¼oz) plain yogurt
• ½ cup of Skim Milk, warm
• 2 Ripe Bananas, mashed
• ½ Cup Walnuts, finely chopped or grounded
• 1 Tbs. oil

Biscoff Topping:

• ½ Cup Evaporated Milk
• 2-3 Tbs. Biscoff *creamy

-Warm up Evaporated milk with Biscoff and mix it until you form nicely creamed sauce-topping or dip.

Direction:

1. Preheat oven to 375 degrees Fahrenheit
2. Combine together flour, baking soda, baking powder, sugar and salt.
3. Mix eggs, yogurt, milk and add bananas -add to the flour mixture and mix together until well combined and smooth in texture.
4. Add Walnuts and stir well- I grounded mine and left few chunks for the top of the muffins
5. Line the baking cupcake/muffin pan with baking cupcake paper-cups; Spoon the batter in bit more than half way.
6. Add few walnuts chunks on top and bake for 12-15 minutes, or when you insert in the middle or a center of a muffin toothpick and it comes out clean.  
7. Let the muffins cool in the pan for up to 5 minutes before removing them to cool completely on the plate or a wire cookie rack.

Enjoy!

Note*

• You may add dry fruit such as dry cranberries (fresh fruit will not work as well) 
• Adjust the sweetness, you might add artificial sweeteners such as splenda for example or use brown sugar, or honey although you might adjust how much would be too much for you. 
• If you have nuts allergies- omit the walnuts or any other nuts. 
• I encourage for you to omit the nuts if you are serving it to the 6 months to up 1 1/2 yr. baby just to be on the safe side. However after 18 months if the baby do not have allergies or you don't have nut allergies running in your family ground the nuts finely to the powder form. 

I wish you very happy week ahead!

Your friend,

If you missed my last post I would like to tell you again that I have new features 

• Cooking Measurement Converter -I realize that many are coming outside of the USA. and most of you are using metric measurements so for your convenience you have now a chance to click and see how much you will need in metric. Please if you do see that I made any mistakes let me know. Also I will add more measurements in the near future, actually I am looking to get automatic converter so you can put how much you need and convert. 

• You have now Print this page, in the left corner on the bottom of each post, but I will add it right above the recipe soon!

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