Banana Walnut Muffins

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!


Filed under Blog Posts, Recipes

3 responses to “Banana Walnut Muffins

  1. Your muffins sound good and the yogurt must have made them nice and moist.

  2. I have five bananas ready to be used for baking. making these tomorrow!!!!

  3. Pingback: Strawberry Coconut Muffins | Kaitlin With Honey

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