Makes: 12 muffins
Prep: 10 minutes
Bake: 25-30 minutes

2	cups all-purpose flour
½	cup brown sugar, packed
1	teaspoon baking powder
½	teaspoon baking soda
½	teaspoon salt
¼	teaspoon ground nutmeg
1	cup plain whole milk yogurt
2	large eggs
¼	cup butter, melted
¼	cup water
2	medium bananas, smashed
½	cup chopped walnuts

1.  Preheat oven to 375°F.  Grease 12-muffin tin.  Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large bowl.  Combine yogurt, eggs, butter, water and bananas in medium bowl.  Add wet mixture to dry mixture. Stir until just combined. Fold in walnuts.  Portion batter into muffin tin.  Bake 25 to 30 minutes, until golden brown on tops and inserted toothpick come out with only a few crumbs.  Remove from oven and allow to cool 10 minutes.  Serve hot with butter.

Per Serving:  208 cal., 9 g fat (3 g sat. fat), 13 mg chol., 200 mg sodium, 126 mg pot., 35 g carb., 14 g sugar, 2 g fiber, 5 g pro.

Banana Walnut Muffins – Reduced Sugar Variation:

Prepare, bake and serve Banana Walnut Muffins recipe according to instructions, with the following ingredient replacements:

• Replace ½ cup brown sugar with 2 tablespoons brown sugar + 6 tablespoons stevia baking blend (or equivalent zero calorie sugar replacer).

Per Serving (1 muffin):  185 cal., 9 g fat (3 g sat. fat), 13 mg chol., 200 mg sodium, 126 mg pot., 29 g carb., 8 g sugar, 2 g fiber, 5 g pro.