It helps if you have a little helper who can keep handing you tidy little bundles as you add them, like I did back in the day.

Add 1 cup of the walnuts and continue mixing.. Line a muffin pan with muffin papers (.these are the parchment tulip-shaped papers.

I used) and scoop batter evenly into each cup until it’s about 3/4 full.. Top each portion of banana muffin batter with a teaspoon or two of the streusel topping for a little extra crunch, then bake the muffins until they’re golden brown, and a toothpick inserted into the middle comes out clean..Cool the muffins on a wire rack and store them at room temperature in an airtight container or serve them still warm from the oven with a cup of tea or a mug of steaming hot coffee.. Here’s the full printable recipe.Use it on your phone or tablet, or print it off to add to your recipe binder!.

Banana Nut Muffins With Walnut Streusel Topping.These banana nut muffins are my new favorite way to use up extra bananas at the end of the week.

The walnut streusel topping is an indulgent addition that makes these muffins irresistible..

Chopped walnuts.First of all, Kale is a nutritional powerhouse, and this recipe makes it easy and delicious to eat a large serving of this healthy leafy green.

Secondly, kale is mostly neutral in flavor, so the bright, aromatic flavor of the basil comes through just as it does in traditional basil pesto, with an added note of subtle earthy freshness.The other wonderful thing about kale is that it holds its color when finely shredded, unlike basil, which becomes brown and bruised when exposed to air.

This pesto keeps its bright green color for days in the refrigerator or even when exposed to air when set out on a snack table..Growing your own basil:.