Banana, Walnut and Chocolate Chunk Muffins

These banana muffins are chock-full of each tasty ingredient, so you're sure to get a taste of both nuts and chocolate in each bite. The combination of ripe, mashed bananas and yogurt in the batter renders extremely moist and tender results.

Excerpted from "750 Best Muffin Recipes" by Camilla V. Saulsbury, ©2010 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.

Ingredients:

Topping
1⁄2 cup all-purpose flour (125 mL)
1⁄2 cup packed dark brown sugar (125 mL)
3 tbsp unsalted butter, melted (45 mL)
1⁄2 tsp vanilla extract (2 mL)

Muffins
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1⁄2 tsp baking soda (2 mL)
1⁄2 tsp salt (2 mL)
3⁄4 cup granulated sugar (175 mL)
1 egg

1 1⁄3 cups mashed ripe bananas (325 mL)
1⁄2 cup vegetable oil (125 mL)
1 cup plain yogurt (250 mL)
1 cup chopped walnuts, toasted (250 mL)
1 cup semisweet chocolate chunks (250 mL)

Makes 18 muffins

Source: ,Amazon.com: 750 Best Muffin Recipes: Everything from break...

Step 1

Preheat oven to 400°F (200°C). Prepare two 12-cup muffin pans, 18 cups lined with paper liners.

Step 2

Topping:

In a small bowl, combine flour, brown sugar, butter and vanilla until blended and crumbly. Refrigerate until ready to use.

Step 3

Muffins:

In a large bowl, whisk together flour, baking powder, baking soda and salt.

Step 4

In a medium bowl, whisk together sugar, egg, bananas and oil until well blended. Whisk in yogurt until blended.

Step 5

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in walnuts and chocolate.

Step 6

Divide batter equally among prepared muffin cups. Sprinkle with topping.

Step 7

Bake in preheated oven for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.