BANANA NUT MUFFINS

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

Ingredients

  • 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

Topping

  • 3 tablespoons sugar
  • 1/2 cup chopped walnuts

Instructions

  • 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.

Notes

Try filling muffin cups higher to get larger muffins.