Ingredients
4 ripe bananas
1 cup packed light-brown sugar
1/2 cup walnut oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup nonfat yogurt
1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
Preparation
Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.
