Healthy Banana Nut Yogurt Muffins
Posted on 4/2/2014 by Kiley
Muffins make the world go round. Especially soft banana muffins that are filled with chocolate chips and walnuts! As an added bonus, these muffins can actually count as healthy- they contain applesauce, yogurt, bananas and walnuts and still clock in at under 150 calories per muffin! To me, that is a perfect way to start the morning :) The nuts on top add a slight crunch to the otherwise moist and hearty muffin. That might sound like a contradiction- a soft, moist, hearty muffin that has bits of crunch as well as delightful chocolate chips? One bite of these muffins and you will see what I mean!
My favorite way to eat these muffins is after I first wake up and before going to the gym. They give me enough energy to start my day, I mean who can say no to these beauties? They are a snap to make, and I love that I have been able to make them healthier without sacrificing any of the taste. Efrain and I actually prefer the modified version to the original! We like the slightly dense texture that is so reminiscent of good banana bread, and we love the convenience of these.
These muffins are easy to make and a great way to use up some browning bananas you may have floating around. If you don't yet have any ripe bananas, you will certainly want to after you read this recipe! One of the other great things about this recipe is that the muffins freeze wonderfully! You can make the whole batch and then freeze most or even all of them to take out the night before so you can enjoy a muffin in the morning :)
Healthy Banana Nut Muffins
Ingredients:
1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
1 large egg
6 ounces yogurt (Greek, nonfat, or sour cream as a substitute can be used)
1/2 cup applesauce
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon
2 cups all-purpose flour (can use whole wheat flour here)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt, optional and to taste
3/4 cup walnut pieces or halves, divided and optional
3/4 cup chocolate chips, optional
Directions:
1. Preheat the oven to 350F, and line two 12-count muffin pans with liners or spray with floured cooking spray; set aside. I got 21 muffins when I made these.
2. In a large mixing bowl, mash the 3 bananas until there are no more large lumps. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar), applesauce, sugars, vanilla and cinnamon, whisking to incorporate everything. The mixture will be slightly lumpy because of the banana chunks.
3. Add the flour, baking powder, baking soda and optional salt, and mix until just combined. Add in the chocolate chips and 1/2 cup of the walnuts and stir to incorporate into the batter.
4. Pour the batter into prepared muffin pan, filling each of the muffin wells at least 2/3 of the way full. If you fill the tins more, you will get higher muffins; if you fill them closer to 2/3 you will get more muffins that are not as tall. Add the remaining 1/4 cup of the walnuts to the tops of the muffins before baking.
5.Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow the muffins to cool in pan for 10 to 15 minutes before removing.
6. Leave some out in an airtight container if you are planning on eating them soon, otherwise place in a sealed bag and freeze, taking out the night before to let them thaw.
*Recipe adapted from Averie Cooks
