Photography: Bryan Gardner

Source: Martha Stewart Living, December 2013

Ingredients

  • 4 ripe bananas
  • 1 cup packed light-brown sugar
  • 1/2 cup walnut oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup nonfat yogurt
  • 1 tablespoon pure vanilla extract
  • 1 cup chopped toasted walnuts

Directions

  1. Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.

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