Banana Split Breakfast Muffins

Total Time
25mins
Prep
10 mins
Cook
15 mins

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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Ingredients

Nutrition

Directions

  1. Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
  2. 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.
  3. 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).
  4. 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.