I may be the only person who buys bananas with the intention of letting them turn brown and squishy.  To me, a banana is nothing more than the jumping off point for moist, nutty loaves of banana bread.  Heaping piles of banana muffins.  Sweet roasted banana cakes.  This whole wheat banana muffin is a portable, travel-sized companion that packs all the punch of it’s larger banana bread alter-ego.

Whole wheat flour works perfectly with banana breads and muffins.  It basically acts like a shot in the arm to the already nutty flavor.  This recipe is especially moist thanks to the use of yogurt in the place of milk.  The toasted walnuts create a sweet level of depth to this unbelievably simple recipe.  These muffins are so easy to make that you’ll probably end up trying to speed up the ripening process so that your bananas go bad faster (Hint: Put them in a paper bag with an apple. Does the trick every time.).

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