Es's Yogurt Banana Muffins

I had a craving to bake something yummy to celebrate my 200+ WordPress Followers achievement.  Any excuse it better than none!
So I hunted for a recipe on my Followers blogs and saw this lovely muffin recipe: Original Post  by  The Thankful Heart, and just knew this is it.
I immediately jumped at it and slightly tweaked it as I went along ……. My standard way of baking……. I hope you do not mind me tweaking your awesome recipe Rhonda.
Muffin batter:
Ingredients:
2 ripe bananas
2/3 cup golden brown sugar
1 cup plain yogurt
1 egg
¼ cup Virgin Olive Oil (VOO)
1 1/3 cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
¾ cup chopped pecan nuts
Topping:
Ingredients:
¼ cup golden brown sugar
1 tsp cinnamon
Batter method:
Pulp the bananas in a large mixing bowl.
Add and stir in the sugar, yogurt, egg and oil.
Then mix in the whole wheat flour, baking powder, salt, cinnamon and nuts till blended.
Spoon the batter into muffin tin.
You can line it with paper lines, or if you prefer use a cooking spraying and liberally cover your muffin pan.
I used a cupcake pan (slighly deeper than a regular muffin pan), and scooped it with a regular muffin size scoop and made 8 muffins.
Topping method:
Mix together the ¼ cup golden brown sugar and 1 tsp cinnamon and then sprinkle it over the unbaked muffins.
You will have ± 1 tsp topping mixture per muffin, and possibly a small bit left, which I divided between the 8 muffins to use everything.  Yum yum, sugar and cinnamon!!

Bake at 350 F for ±20 minutes, or until they are nicely browned and springy to the touch. To check if it’s done, stab it with a cake tester, if it comes out clean, you’re a winner!!
Slightly tweaked, prepared, tried and tested by:  Es Slabs‎
Bakers comment:
I could hardly wait for this one to come out of the oven, cool off a bit as I just needed one so badly.
WOW WOW WOW. it’s super super yummy.  Again, a big thank you to Rhonda for the inspiration and your lovely blog and recipes.