Banana Chocolate Chip Muffins

Servings 12

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup light brown sugar
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free plain or vanilla yogurt
2 very ripe bananas, mashed
1/4 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts or slivered almonds

Preheat oven to 400F. Place 12 paper liners in a muffin pan.

Combine the flours, baking soda, salt, and cinnamon in a medium bowl. Stir to blend. Set aside.

Combine the sugar and oil in the bowl of an electric mixer. Beat until mixed. Add the eggs, one at a time, beating after each addition. Add the vanilla extract. Add one-third of the flour mixture, then one-third of the yogurt, beating on low speed after each addition. Repeat 2 times until all of the dry ingredients and yogurt are incorporated. Add the bananas, chocolate chips, and nuts. Stir with a spatula to incorporate. Dollop the batter evenly into the muffin cups with a ice cream scoop or spoon.

Bake for 18 to 22 minutes, or until a cake tester or toothpick inserted in the center of 1 muffin comes out clean.

225 calories, 9g fat, 2g saturated fat, 4g protein, 33g carbs, 2g fiber, 38mg calcium, 225mg sodium