Banana Muffins
Banana Muffins
Ingredients
- 1 ½ cups white whole wheat flour or 7 ½ ounces
- 2/3 cup rolled oats or 2 ½ ounces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 3 very ripe bananas mashed
- ¼ cup plain yogurt
- 1 teaspoon vanilla
- 3 tablespoons canola oil
- 2 large eggs
- ¼ cup walnuts chopped
- 1 teaspoon lemon zest grated lemon peel
- Optional: Generous handfuls of blueberries if you have them
Instructions
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Preheat the oven to 350 degrees.
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Spray a 12 cup muffin tin with cooking spray or use paper muffin cup liners.
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In a large bowl, combine the dry ingredients (flour, oats, baking powder and soda, salt, and sugar).
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In a medium bowl, combine the bananas, yogurt, vanilla, canola oil, eggs, walnuts, and lemon zest.
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Add the wet ingredients to the dry. Stir just enough to moisten and combine the ingredients.
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Divide the batter between the 12 greased muffin cups and bake for 23-25 minutes or until a piece of spaghetti inserted into a muffin comes out clean.
Recipe Notes
Recipe adapted from a Banana Bread recipe in Cook’s Illustrated “The Best Light Recipe,” 2006.