Banana-Walnut & Yogurt Muffins

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)

1. In large bowl, combine flour, sugar, baking powder, salt, cinnamon.
2. In separate bowl, combine yogurt, egg, milk, and oil.
3. Add wet mixture to dry ingredients and mix, BUT don’t mix.
4. Stir in bananas (add chopped nuts or other fruits if using).
5. Scoop batter in tins.
6. 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.