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Breakfast Recipe: Banana Nut Muffins

Breakfast Recipe: Banana Nut Muffins

Sometimes you don’t want anything complicated in the mornings. You just want something you can unwrap, eat, and get going. That’s exactly why muffins are a great breakfast food. They’re sweet, delicious, and filling, and best of all you can make a batch in advance and enjoy them any time.

You can’t go wrong with a batch of classic banana nut muffins. This recipe has just the right combination of rich flavor and moist texture. Creaming the ingredients together and using a low-fat yogurt produces the best texture, and adding some lemon zest to the batter makes the muffins taste just a little lighter. Keep reading below for this delicious recipe…

Banana Nut Muffins

(makes 12 muffins)


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon table salt
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 10 tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups play low-fat yogurt
  • 1 1/2 cups finely dice bananas (about 3 bananas)
  • 3/4 cup chopped walnuts


  1. Preheat oven to 375F
  2. Mix flour, baking powder, baking soda, nutmeg, cinnamon and salt in a medium bowl, set aide.
  3. Beat butter, vanilla extract, lemon zest, and light brown sugar with an electric mixer on medium-high speed until light and fluffy (about 2 minutes).
  4. Add eggs, one at a time, beating well before adding the next.
  5. Beat in half of the dry ingredients, then a third of the yogurt.
  6. Beat in the remaining dry ingredients in two batches, adding in yogurt between the batch, then after.
  7. Fold bananas and walnuts into the batter.
  8. Spray a 12-cup muffin tin with cooking spray, or coat lightly with batter.
  9. Spoon the batter evenly among the cups and bake until the muffins are a golden brown (25 to 30 minutes).
  10. Let muffins cool on a wire rack for five minutes before removing from tin.
  11. Enjoy!

Recipe adapted fromCooks Illustrated, 1997