Banana Almond Crunch Muffins


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon table salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups low-fat vanilla bean Greek yogurt
  • 1 1/2 cups finely diced bananas (about 3 bananas)
  • 1 1/2 cups caramelized almonds ( recipe follows)
  • Cooking spray for muffin tins


Adjust oven rack to lower middle position and heat oven to 375 F. Mix flour, baking powder, baking soda ,nutmeg and salt in medium bowl.  Set aside.
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes.  Add eggs, one at a time, beating well after each addition.  Alternating 1/2 at a time, beat in the dry ingredients and yogurt until a smooth thick batter forms.  Gently fold in the diced bananas. 

Spray 12 cup muffin tin with cooking spray or coat lightly with butter.  Use a large ice cream scoop to divide batter evenly among cups. Sprinkle about 1 1/2 Tablespoons of caramelized almonds on top of each muffin, pressing in lightly.

  Bake until muffins are golden brown, about 25 minutes.  Set on wire rack to cool slightly, about 5 minutes.  Remove muffins from tin and serve warm.

This recipe is adapted from America's Test Kitchen
Caramelized Almonds


  • 1 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 2 cups slivered almonds


  1. Preheat oven to 350º.
  2. Combine the brown sugar, water, cinnamon and salt in a saute pan. Bring to a boil over medium heat.
  3. Add the almonds and cook, stirring constantly, until the liquid evaporates and leaves a candy coating on the almonds.
  4. Pour the almonds onto a baking sheet lined with parchment. Spread into a thin layer, separating the almonds with forks if necessary.
  5. Bake in the oven for 10 minutes. Remove from oven and let cool completely. Store in an airtight container.