Banana Nut Muffins

1-1/2  cups		3 large overripe bananas — about mashed
1		large egg
1/3  cup		nonfat plain Greek yogurt
2  tablespoons		T. melted coconut oil
1/4  cup		light brown sugar
1/4  cup		maple syrup
1  teaspoon		pure vanilla extract
1  teaspoon		baking soda
1/4  teaspoon		kosher salt
1  teaspoon		ground cinnamon
1-1/2  cups		white whole wheat flour (or GF baking blend)
3/4  cup		substitute chocolate chips for the walnuts for extra decadence

Tip: For nutritional information on all the ingredients in Banana Nut Muffins just click on each ingredient name. Then adjust the serving size for any Banana Nut Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease an 8x4 (smallish) loaf pan with nonstick spray.

Mash bananas in the bottom of a large bowl with a potato masher until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.

Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes for muffins, or 32-35 minutes for bread, or until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.