Banana-Yogurt Muffins

Cook’s Notes: Fat-free, eggless muffins served without butter might sound boring. But wait. These dense muffins are loaded with chocolate and walnuts. Have one or two of these muffins served warm with a cold glass of milk, and you won’t feel deprived at all.

Mmm, healthful

Mmm, healthful

Wet ingredients:
2 ripe bananas
1/2 cup (4 oz) non-fat plain yogurt
1/2 cup (4 oz) unsweetened applesauce
1 cup white sugar
4 T water
1 tsp pure vanilla extract

Dry ingredients:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt

Add-ins:
1/2 cup mini chocolate chips
1/2 cup chopped walnuts

Heat oven to 375F degrees. Coat a 12-cup muffin tin (regular size) with cooking spray.

Using a stand mixer, mash the bananas. Add the  yogurt, applesauce, sugar, water, and vanilla. Mix until fairly smooth.

In a separate bowl, mix flour, baking soda, baking powder, and salt together.

Add dry ingredients to the wet batter, mixing gently until just blended. Then add chocolate chips and nuts, beating just until combined.

Spoon batter into greased muffin tin and bake 25 minutes, until top is golden brown. Test for doneness with a toothpick.

Adapted from Cookbook Catchall

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