Michael doesn’t care for yogurt, but he never knew that I use it in this recipe. You can also use this recipe to bake 12 muffins or 48 mini muffins, just adjust your baking times accordingly.
3.4 oz all-purpose flour (about 3/4 cup)
3.6 oz whole-wheat flour (about 3/4 cup)
1/4 cup flaxseed meal
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe banana
1/2 cup chopped walnuts
3/4 cup sugar
2/3 cup plain low-fat Greek yogurt
1/4 cup canola or coconut oil
1. Preheat oven to 325°.
2. Weigh or lightly spoon the flours into dry measuring cups; level with a knife. Combine the flours and next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and the next 4 ingredients (through oil) in a small bowl. Add the banana mixture to the flour mixture, stirring just until moist.
3. Spoon the the batter into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in the pan on a wire rack, then remove from pan. Cool on the wire rack.