• 1 cup all purpose flour
• 3/4 cup whole wheat flour (or whole wheat pastry flour)
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup low-fat or non-fat plain yogurt
• 1 cup mashed ripe banana (approximately 2 medium)
• 2 Tbsp oil
• 1 large egg
• 1 tsp vanilla
• 1/2 tsp grated lemon zest
• 1/4 cup chopped walnuts, pecans or hazelnuts

1. Preheat oven to 400°. Prepare a muffin pan with oil or use baking cups.
2. In a large bowl combine flours, sugar, baking powder and soda; stir to blend.
3. In another bowl or large glass measuring cup, combine yogurt, banana, oil, egg, vanilla and lemon zest. Whisk to blend.
4. Pour wet ingredients into dry; stir just until blended. Do not overmix.
5. Spoon into prepared muffin pan filling each cup about 3/4 full. Sprinkle top evenly with chopped nuts.
6. Bake until lightly browned and a toothpick inserted in center comes out clean, about 20-25 minutes. Cool slightly, turn out and cool on wire rack.

Makes 12 regular or 6 Jumbo muffins.

(Carole OR)