Banana Yogurt Muffins

Despite our best efforts to buy underripe bananas when shopping. They usually ripen faster than we can eat them. 

My solution . . . bake banana muffins for breakfast or as a mid-day treat. 

This recipe courtesy of Chobani®️ yogurt contains yogurt so it's healthy too — right?  (don't disillusion me if not). It.was one of the easiest and tastiest that we're enjoyed (and we've tried quite a few). The original recipe used vanilla-flavored Greek yogurt. I substituted (non-Chobani) plain Greek yogurt (it worked fine) and added 1 tsp vanilla flavoring and some chopped roasted walnuts.

Banana Yogurt Muffins

• 1/2 C Greek vanilla yogurt or plain yogurt
• 1 C all-purpose flour 
• 1 C whole wheat flour 
• 1 tsp baking soda 
• 1 tsp baking powder 
• ½ tsp ground cinnamon 
• ¼ tsp salt 
• 1 tsp vanilla (if using plain yogurt - would most likely work OK with vanilla too)
• 4 ripe bananas, mashed 
• 1 C packed light brown sugar 
• ½ C canola oil 
• 1 large egg
• 1/4-1/2 C chopped walnuts or pecans (your choice)

Preheat oven to 350°F. 

1. Lightly coat 12-count muffin tin with cooking spray. (Note: I had a larger 6-count muffin tin and made 10 muffins.)
2. Whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon and salt.
3. Use an electric mixer and beat bananas with brown sugar, yogurt, oil and egg. Add dry ingredients, mixing on low until combined. If using nuts, combine last by hand.
4. Divide batter among muffin cups. Bake until golden-brown and center of a muffin resists light pressure, 20-25 minutes.  Cool on a wire rack.
   

Here's nutritional values info from the Chobani: Calories 180, calories from fat 60, total fat 7g, saturated fat 1g, trans fat 0g, cholesterol 10mg, sodium 140mg, total carbohydrate 29g, dietary fiber 2g, sugars 16g, protein 3g.