Muffins Two Ways

I used the Banana, Coconut and Walnut Muffin recipe over at Pam's Place (For the Love Of Cooking) made two minor changes, and made muffins two ways! These were so tasty and with very little fat you don't feel so guilty eating them.

I actually had some Toasted Hazelnuts which I substituted for the Walnuts, so they were Banana, Coconut and Hazelnut muffins and for a bit of variety I added mini semi sweet chocolate chips to the tops of about half of the muffins prior to cooking. The same muffin, two different ways!

1 3/4 cup flour

1 tsp baking powder
1/2 tsp salt

1 tsp baking soda

1/2 cup sugar

1/4 cup brown sugar

1 egg

1/2 cup of vegetable oil

1/2 cup of vanilla yogurt (I used fat free)

1 tsp vanilla extract

2 large, very ripe bananas

1 cup shredded coconut

1/2 cup of chopped Hazelnuts

1/2 cup of mini Semi Sweet Chips

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray or use the paper liners.

In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined.

In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly.

Slowly combine the dry ingredients into the wet ingredients without over mixing.

Add the coconut and hazelnuts then fold them into the batter. Scoop into your muffin cups. Place 1 tsp of the mini chips on the top of 1/2 the muffins

Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean.

Cool on a rack then serve with butter