Yield: 12 Muffins
|3 \N||Bananas, medium-large|
|1 cup||Low-fat plain yogurt|
|½ cup||Packed brown sugar|
|¼ cup||Vegetable oil|
|1⅔ cup||All-purpose flour|
|2 teaspoons||Baking soda|
|½ cup||Walnuts, chopped|
Raisins may be used in lieu of nuts.
In large bowl, use fork to mash bananas. Measure to make sure you have 1 cup. Add yogurt, sugar and oil; combine with fork.
In separate bowl, stir together flour and baking soda; add flour mixture and walnuts to banana mixture and stir just until blended. (Batter may be lumpy.) Spoon batter into greased muffin cups; bake in 400F 200C oven for 15-18 minutes or until golden brown. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
Per muffin: about 200 calories, 4 g protein, 8 g fat, 29 g carbohydrate
Source: Canadian Living magazine, Mar 95 Presented in article by Shannon Ferrier, Tamara Shuttleworth "Health & Well-Fare: Hey, Kids! Let's Cook"