Banana Nut Muffins

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The bananas went rotten in the house (it's hard to buy fruit when only two people are eating it!) so I decided to make some banana bread.  I had a momentary freak out because I cannot find my bread loaf pan, but then I decided I would just make banana nut muffins instead.  They came out absolutely amazing!  This is actually a recipe from the Swank MS Diet book, I just altered it slightly.  Yum! 

Ingredients: 

• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 and 1/2 ripened bananas (black!), about 1 cup when mashed
• 1/2 cup nonfat/low fat plain yogurt
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup vegetable oil (tasteless oil!)
• 1/2 cup chopped walnuts plus extra for topping (optional)
• Cinnamon for sprinkling 
• Brown sugar for sprinkling
• Pam for Baking

Directions: 

Preheat the oven to 350 degrees. In a large mixing bowl, sift together the flour, baking soda, and salt. Set aside. 

Break peeled bananas in chunks and place in standing mixer.  Blend on low for a few seconds, then on high until bananas are completely mashed and smooth. Add yogurt, sugar, eggs, and vanilla extract.  Gradually add the oil and mix some more.  

Once the mixture is smooth, gradually add the flour mixture to the banana mixture and mix everything together by hand.  Scrape the sides of the bowl and continue mixing until everything is incorporated and smooth.  

Spray a cupcake pan with Pam for Baking and fill each cup halfway with the batter.  Sprinkle some brown sugar, cinnamon, and nuts on the top of each cupcake.  Bake for 12-15 minutes or until a toothpick comes out clean and the edges of the cupcakes are slightly browned.  Enjoy this delicious treat!