Banana Oat Muffins with Two Bananas

Awkward title for a recipe, yes, but we LOVE banana bread around here and my regular recipe calls for four very ripe bananas. This is a great back up recipe for when the others aren't quite ripe enough, plus it's quick to put together, and the yogurt keeps them moist for several days. The most recent version of this recipe contained 1/4 cup each shredded coconut (not sweetened), dried chopped cranberries and white chocolate chips -- maybe a little more of these, I was using up odds and ends. I also used coconut oil in place of vegetable oil. They were tender, flavorful, and moderately healthy, a great afternoon snack with a cup of tea or glass of milk. This recipe typically makes 12-14 muffins.

3/4 c each white whole wheat flour or whole wheat pastry flour, all-purpose flour and quick rolled oats
1/2 c sugar
1 t ea baking powder and baking soda

1/4 c milk
1/2 c nonfat yogurt
1 T butter
3 T coconut oil
2 eggs
1 t vanilla

2 ripe bananas, mashed
3/4 cup assorted dried fruit and/or nuts (toasted pecan pieces, blueberries and cranberries are particularly good)

Preheat oven to 350 degrees. Grease or line muffin tins.

Combine first five ingredients in a large bowl, whisk. In a separate medium bowl, melt butter and stir in coconut oil till smooth. Beat in eggs, milk and yogurt. Add vanilla and bananas, beat till smooth.

Mix wet ingredients into dry in two batches, stirring till just combined. Add optional nuts or fruit. Fill muffin cups and bake 15-20 minutes, turning once. Cool a bit before digging in.