I’ve made this muffin recipe several times now, and I think I’ve finally got it just right. They are moist without being greasy, sweet, but not too much so, and they freeze really really well; just pop one out of the freezer and into the microwave for 20 seconds and you’ve got a warm delicious homemade muffin! The original recipe can be found here, but this recipe no longer really resembles it.
1 C flour
3/4 C wheat flour
3/4 C sugar
1 t baking powder
1 t baking soda
1/2 t salt
1/4 C vegetable oil
3/4 C low fat vanilla yogurt
1 t vanilla
2 medium ripe mashed bananas
1/2 C chocolate chips
1/3 C chopped walnuts
Step 1: In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
Step 2: In a separate bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened.
Step 3: Fold in mashed bananas, walnuts, and chocolate chips.
Step 4: Fill greased muffin cups two-thirds full and bake at 350 for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Note: You can line your muffin tin with paper cups, but if you’re going to freeze some of them, I recommend not using the liners since they don’t hold up so well during the microwaving phase.