Banana Split Breakfast Muffins

Name: Banana Split Breakfast Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 Muffins, 12 serving(s)
Ingredients: 1 1/2 cups walnuts, coarsely chopped; 1 1/2 cups all-purpose flour; 3/4 cup semisweet mini chocolate chips; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup dark brown sugar, packed; 1/4 cup canola oil; 1/4 cup fat free Greek yogurt, plain; 1/4 cup nonfat milk; 1 large egg; 1 banana, very ripe, mashed (about 1/3c); 1 teaspoon vanilla extract (not artifical)

Submitted by Stano

"You would swear you are eating a banana split. Made with fat free milk and yogurt this treat only boasts 287 calories and 17 g of fat. From the Flat Belly Diet Family Cookbook."

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photo by Stano

Ready In:: 25mins
Ingredients:: 13
Yields:: 12 Muffins
Serves:: 12

ingredients

1 ¹⁄₂ cups walnuts, coarsely chopped
1 ¹⁄₂ cups all-purpose flour
³⁄₄ cup semisweet mini chocolate chips
1 tablespoon baking powder
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon salt
¹⁄₂ cup dark brown sugar, packed
¹⁄₄ cup canola oil
¹⁄₄ cup fat free Greek yogurt, plain
¹⁄₄ cup nonfat milk
1 large egg
1 banana, very ripe, mashed (about 1/3c)
1 teaspoon vanilla extract (not artifical)

directions

Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
Measure 1/2 cup 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 extract 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 cup walnuts and mix well (the batter will be thick).
Fill the muffin cups three-fourths 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.