Banana Nut Muffins

Prep Time45 mins
Cook Time25 mins
Cooling Time5 mins
Total Time1 hr 15 mins
Course: Breads
Servings: 18 muffins
Author: Catherine Christiano


  • 3 cups unbleached flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup canola oil
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 1/2 cups plain non-fat yogurt
  • 1 1/2 cups finely diced bananas approximately 3 - 4
  • 3/4 cup chopped walnuts


  • 3 tablespoons sugar
  • 1/2 cup chopped walnuts


  • Arrange oven racks to divide oven in thirds. Preheat oven to 375°F. Grease muffin pan or line with paper cups for 18 muffins.
  • In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.
  • In large bowl of stand mixer add vanilla, canola oil, brown sugar, and eggs. Beat to combine.
  • Beat in half of reserved dry ingredients, then 1/2 cup yogurt. Then beat in half of remaining dry ingredients, followed by 1/2 cup yogurt. Then remaining dry ingredients followed by remaining 1/2 cup yogurt. Fold in bananas and walnuts.
  • Distribute batter evenly among 18 muffin cups. They should be nearly full. Combine topping ingredients and sprinkle on top of batter.
  • Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean. Allow muffins to cool 5 minutes in pan, then remove to cooling rack. Any leftover muffins may be frozen. Microwave individual frozen muffins 30 seconds to reheat.