I made two different kinds of muffins this weekend.
I actually made them at the same time. I used the same base, doubled it, and then I split it in half so I could add the other additions.
It worked pretty nicely!
Oh, and they’re low fat. And that’s always a good thing, especially if they actually taste good.
I’m pretty proud of these banana walnut muffins. They have fruit, nuts and yogurt in them — all things I like! Plus, they’re fluffy and light and you feel really clean after eating them.
That’s the best.
Banana Walnut Muffins
makes one dozen muffins
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 overripe bananas
- 3/4 cup brown sugar
- 6 oz fat-free vanilla yogurt (I used Greek-style)
- 1/4 cup vegetable (or canola) oil
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup vanilla almond milk
- 1/2 cup chopped walnuts
Preheat oven to 375 degrees.
Spray a muffin tin with nonstick spray.
Sift together dry ingredients.
In a separate bowl, blend sugar, oil, eggs, vanilla yogurt, almond milk and vanilla extract. Combine with dry mix. Mash banana with a fork, add to batter, and blend the banana in until just combined.
Use a spoon to mix in nuts.
Fill cups in muffin tin about 3/4 full with batter.
Bake at 375 for 18-20 minutes.
I think they’re best served warm, with a little Earth Balance or butter on top.
And don’t forget to enter my Mason Jar Cookie Company Giveaway!