Banana Split Muffins

By Nanadi-2

The batter is very thick, like cookie dough, so try using an ice cream scoop to fill the tins quickly and easily.

Ingredients

• 1 1/2 c. walnuts, coarsely chopped
• 1 1/2 c. flour
• 3/4 c. semisweet chocolate mini baking chips
• 1 tbsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 c. packed dark brown sugar
• 1/4 c. canola oil
• 1/4 c. fat-free plain Greek yogurt
• 1/4 c. milk
• 1 large egg
• 1 very ripe banana, mashed (about 1/3 c.)
• 1 tsp. vanilla

Preparation

Step 1

Preheat the oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray.
Measure 1/2 c. of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
Combine the brown sugar, oil, yogurt, milk, egg, banana and vanilla in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 c. walnuts and mix well (the batter will be thick).
Fill the muffin cups 3/4 full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.