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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 187.7 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Banana Muffin (with Yogurt) calories by ingredient
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Banana Muffin (with Yogurt)

Submitted by: VBALMER

Introduction

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt (I've used applesauce when out of plain yogurt as well). Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt (I've used applesauce when out of plain yogurt as well). Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup mashed ripe banana
    1/4 cup white sugar
    1/4 cup nonfat plain yogurt
    1 egg
    1/2 teaspoon vanilla extract

Directions



Number of Servings: 12

Recipe submitted by SparkPeople user VBALMER.






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Member Ratings For This Recipe

  • My picky 9 yo ate one! I'm shocked! I added 2 strawberries and used cherry yogurt that I had on hand. They are good, I will make them again! - 5/6/13

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  • Easy Peasy. I added some chopped strawberries to make them a bit bigger. Turned out perfect. I tried the recipe without any extras mixed in and there wasn't quite enough batter to make 12 muffins. I will make these again when I have ripe bananas to use up. Thanks! - 3/18/13

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  • I thought these were pretty good! Hit the spot when I needed a snack and had two bananas that needed to go! I used splenda instead of sugar, and only had fat free vanilla cherry yogurt, and it tasted just fine! - 7/13/12

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  • Made a great snack! I used what I had on hand, like Bisquick and applesause instead of yogurt-also sprinkled a little cinnamon/sugar on top-they turned out great! Kids love 'em! THANKS!! - 3/13/09

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  • These were very good and I would make them again. I used vanilla yogurt because I had no plain. They were a bit small when split into 12 portions. Probably could have used some blueberries or strawberries in them as well. - 3/4/09

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  • These were ok. To be fair, I made them with splenda & they were a bit uninspired. If I made them again I would use splenda brown blend & add cinnamon & nutmeg. - 12/1/08

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  • i would make this again- granted i used .5 cup all-purpose flower & .5 cup whole wheat flour. I also added flax seed and blueberries. So yummy when warm - 11/19/08

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