Banana Maple Walnut Muffins

• 40 milliliters Vegetable Oil (sunflower Or Canola, Not Olive Oil)
• 1 Egg
• 3 Tablespoons Maple Syrup
• 125 milliliters Plain Yoghurt
• 2 Very Ripe Bananas, Divided
• 50 grams Brown Sugar
• 175 grams Self Raising Flour
• 1/4 teaspoons Baking Soda
• 60 grams Walnuts, Chopped, Divided
• 1 Tablespoon Demarara Sugar Or Additional Brown Sugar, For Sprinkling

1. Preheat oven to 200u0b0C (400u0b0F) and line 9 muffin cups.
2. Put oil, egg and maple syrup into a measuring jug and add the yoghurt.
3. In a mixing bowl, mash one of the bananas with a fork until you have a smooth paste. Add the brown sugar and the mix of liquid ingredients and whisk well until smooth. Add flour and baking soda and mix until just combined. Add three quarters of the walnuts, leaving a few for the top.
4. Divide the mix between the muffin cups. Thickly slice the other banana and top each muffin with a slice of banana, then sprinkle with brown sugar (I used Demerara).
5. Bake for 20 minutes, turning halfway if one side is browning more than the other. The muffins should be well risen and golden, and the centre should be firm to the touch.

vegetable oil, egg, maple syrup, milliliters, bananas, brown sugar, flour, ubc, walnuts, sugar

Taken from tastykitchen.com/recipes/breads/banana-maple-walnut-muffins/ (may not work)