- Banana Walnut Muffins

BANANA WALNUT MUFFINS


3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts

Preheat oven to 375°.

Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.

Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.

Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.

Notes:

1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).