Weather on the VA eastern shore this week has been damp and overcast most days — so trying a new (for us) muffin recipe was a great (better than good) thing to do for breakfast. My search was for a recipe using wheat flour, bananas and yogurt. There are lots of ones online; this one is a combination of a couple of those.
What I LIKE about about muffin recipes is that you just combine ingredients; there’s no need to drag out a stand or hand mixer. AND, I used the Texas size, as in LARGE, muffin tins, as we donated the smaller ones we used to own. SO we had 6 LARGE muffins with this recipe. It will make 12 muffins, using the smaller tins.
Preheat oven to 400 degrees, before starting.
Banana-Walnut & Yogurt Muffins
- 1/2 C sugar
- 1 C white flour
- 1 C whole wheat flour
- 1/2 tsp salt
- 1 TBSP baking powder
- ½ tsp baking soda
- 1/4 tsp ground cinnamon
- 1 C non-fat vanilla yogurt (or low fat plain – add vanilla)
- 1 egg
- 2 TBSP low fat milk (or whatever you have available)
- 1/4 C vegetable oil
- 2 ripe bananas (chopped)
- 1/2 chopped walnuts (pecans if you prefer)
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon.
- In separate bowl, combine yogurt, egg, milk, and oil.
- Add wet mixture to dry ingredients and mix, BUT don’t mix.
- Stir in bananas (add chopped nuts or other fruits if using).
- Scoop batter in tins.
- Bake at 400 degrees for 20-25 minutes or until golden. Check for doneness when toothpick inserted in middle comes out clean.
Cool on a wire rack, then pour a cup of fresh coffee, spread some cream cheese or butter and ENJOY !
A FEW Variations / Additions
- Use a combo of white & brown sugar OR use only brown
- Add MORE vanilla flavoring (especially using plain yogurt)
- Add semi-sweet chocolate chips OR peanut butter chips.
- Add nutmeg OR more cinnamon.