Kids-Cook: Banana Nut Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bananas
medium-large |
|
| 1 | cup |
yogurt, plain
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, plain
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 degree F 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.
