Banana Yogurt Nut Muffins
Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
bananas
medium-large |
|
|
| 1 | cup |
yogurt, low-fat
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 ⅔ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bananas
medium-large |
|
| 237 | ml |
yogurt, low-fat
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
vegetable oil
|
|
| 394 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Raisins may be used in lieu of nuts.
In large bowl, use fork to mash bananas.
Measure to make sure you have 1 cup.
Add yogurt, sugar and oil; combine with fork.
In separate bowl, stir together flour and baking soda; add flour mixture and walnuts to banana mixture and stir just until blended.
(Batter may be lumpy.)
Spoon batter into greased muffin cups; bake in 400℉ (200℃) 200C oven for 15 to 18 minutes or until golden brown.
Let cool in pan on rack for 5 minutes.
Remove from pan; let cool completely.
