Whole-Grain Banana Muffins

Ingredients

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• 2 cups mashed very ripe bananas (about 4 medium)
• 2 cups whole wheat flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¼ cup olive oil
• 2 large eggs
• ⅓ cup plain skim-milk yogurt
• 3 tbsp packed brown sugar
• 1 tsp vanilla extract
• ⅓ cup chopped walnuts
• 12 paper muffin liners, sprayed lightly with oil

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 375 °F. Set 12 paper liners in a muffin tin and spray the insides lightly with oil.
2. 2Whisk the flour, baking soda, baking powder, cinnamon and salt in a medium bowl.
3. 3Mash the bananas in a large bowl until nearly smooth. Whisk in the oil, eggs, yogurt, brown sugar and vanilla.
4. 4Tip the dry mix into the wet and fold with a spatula, just until no dry flour shows. Fold in the walnuts. The batter is thick; do not beat it.
5. 5Divide the batter among the 12 liners, filling each about three-quarters full.
6. 6Bake 22 to 26 minutes, until the tops spring back when pressed and a toothpick in the center comes out with only a few moist crumbs.
7. 7Cool 5 minutes in the pan, then lift the muffins out onto a rack. Cool no more than 2 hours before storing.