Banana Split Muffins
Muffins:
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup packed brown sugar
¼ cup canola oil
2 large eggs
1 cup mashed banana (about 2 ½ medium)
½ cup vanilla yogurt
¼ cup buttermilk
1 teaspoon vanilla extract
½ cup drained crushed pineapple
¼ cup mini chocolate chips plus more for the top
7 maraschino cherries, halved
Icing:
½ cup powdered sugar
1 tablespoon milk
Colorful sprinkles
For muffins: Preheat oven to 400 degrees. Line 14 cups of standard-size muffin pans with liners and coat liners with vegetable oil spray.
In a medium bowl, whisk together flours, baking powder, baking soda and salt.
In a large bowl, whisk or beat sugar with oil and eggs until foamy, about 1 minute. Whisk in banana, yogurt, buttermilk and vanilla. Stir in flour mixture until just moistened, then fold in pineapple and the ¼ cup chocolate chips.
Using an ice cream scoop or a spoon, fill muffin cups with batter about three-fourths full (or a little more). Top each with a cherry half and some mini chocolate chips.
Bake in preheated oven 15 to 20 minutes, until muffins are golden and a toothpick inserted into center comes out clean. Remove from oven and cool in pan on rack 10 minutes. Remove muffins from pan and let cool completely.
For icing: Mix powdered sugar and milk until smooth. Spread evenly over tops of muffins and sprinkle with sprinkles.
Deb Westerhoff of Hayward won $150 cash from the Wisconsin Potato Growers Auxiliary for this winner in the Fun-Fair-Fetti Potato Salad Fun contest.