Banana Split Breakfast Muffins

• 1 1/2 cups walnuts, coarsely chopped
• 1 1/2 cups all-purpose flour
• 3/4 cup semisweet mini chocolate chips
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dark brown sugar, packed
• 1/4 cup canola oil
• 1/4 cup fat free Greek yogurt, plain
• 1/4 cup nonfat milk
• 1 large egg
• 1 banana, very ripe, mashed (about 1/3c)
• 1 teaspoon vanilla extract (not artifical)

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.

walnuts, flour, semisweet mini chocolate chips, baking powder, ground cinnamon, salt, dark brown sugar, canola oil, greek yogurt, nonfat milk, egg, banana, vanilla

Taken from www.food.com/recipe/banana-split-breakfast-muffins-493422 (may not work)