Roasted Banana Plum Muffins

Preheat oven to 350 F. Line two 12 cup muffin tins with paper liners. (This recipe makes 16 muffins)

Place 2 whole bananas including the peel on a cookie sheet and cook in oven for 10 minutes. When bananas are done pull pan out of the oven and allow bananas to cool for 1 minute. Increase oven temperature to 400 F. Cut a slit down the center of each banana and spoon the banana flesh into a bowl. Mash slightly. Set aside.

In a mixing bowl add the flour, baking powder, salt and sugar. Stir together. Add egg, milk and Greek yogurt into the flour mixture. Mix well. Stir in roasted bananas and plums. Divide batter into the muffin tins.

Prepare walnut topping by melting butter and dark brown sugar together, either in the microwave for 30 second bursts or in a saucepan over medium low heat. Once melted, stir in walnuts. Spoon ½ tablespoon of walnut topping onto each muffin.

Put the pans of muffins into the oven. Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove pans from oven and set them on a rack. Cool and enjoy! Can be stored in the refrigerator for up to 3 days!