Source: Stephanie Sherrill
These are delicious with coffee at breakfast, an afternoon treat at the office, or an after school snack for the kids. One thing is for sure, they won’t last long!
- 4 very ripe bananas
- 1 cup light brown sugar, packed
- 1/2 cup Walnut Oil from River Run Olive Oil Company
- 1 large egg, room temperature, lightly beaten
- 1 cup all-purpose flower
- 1 cup whole wheat flower
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted walnuts, divided
- Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- In a large bowl, whisk together the dry ingredients ( 1 cup all-purpose flower, 1 cup whole wheat flower, 1 tsp baking powder and baking soda, 1/2 tsp kosher salt). Set aside.
- Toast the walnut pieces in a dry skillet over low heat for about 5-8 minutes, flipping occasionally.
- Mash the four bananas in a stand mixer fitted with a paddle attachment, or with a fork on a dinner plate.
- Add the 1 cup of packed brown sugar, the 1/2 cup of walnut oil, and the lightly beaten egg. Mix well until smooth.
- Slowly add the reserved dry ingredients to the mixture. Mix until well blended. Add the 1/2 cup of yogurt and the 1 tsp of vanilla extract. Beat until well combined.
- Fold in 3/4 cup of toasted walnuts. Reserve the remaining 1/4 cup aside.
- Pour or spoon the batter into the muffin liners to about 3/4 full.
- Use remaining 1/4 cup of toasted walnuts to top each cup of batter.
- Bake until a toothpick inserted into the center of one of the muffins comes out clean, about 18-20 minutes.
Makes 24 muffins