Breakfast

Moistest-ever Banana Nut Muffins is for Breakfast, Snack.

Moistest-ever Banana Nut Muffins takes 15 minutes to prepare.

Moistest-ever Banana Nut Muffins takes 20 minutes to cook.

Moistest-ever Banana Nut Muffins makes 16 servings.

The ingredients for Moistest-ever Banana Nut Muffins are:

4 medium very ripe bananas
3/4 cup white granulated sugar
1 egg
1 tsp pure vanilla extract
1/3 cup honey flavored non-fat greek yogurt (I use Chobani)
1.5 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp Morton's light salt (you can use regular)
1/2 ounce shelled walnuts (about 7-8 halves)

Here is how you make Moistest-ever Banana Nut Muffins:

Mix dry ingredients (flour through salt), set aside.Mash bananas in a large bowl.Add sugar and stir until well incorporated.Add egg, vanilla, and yogurt. Stir well.Slowly add dry ingredients to wet ingredients in batches, stirring until all combined. Be sure to continually scrape sides.Add batter to muffin tins using a metal kitchen spoon - fill to a little over half. I use paper muffin liners. Coarsely chop walnuts and sprinkle on top of each muffin.Bake at 375 for 20 minutes. Muffins are done when they feel springy on top. Cool on baking rackServing Size:?makes 16 muffins

The nutritional information for Moistest-ever Banana Nut Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 119.2

• Total Fat: 1.1 g
• Cholesterol: 11.6 mg
• Sodium: 153.7 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 1.1 g
• Protein: 2.7 g

The dietary needs meet for Moistest-ever Banana Nut Muffins is Low Fat