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 minIngredients
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.
Comments
Just curious- no salt at all?
I would add 1/2 teaspoon salt into the mix.