Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 82.0
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.4 mg
Sodium 192.2 mg
Potassium 83.2 mg
Total Carbohydrate 18.6 g
Dietary Fiber 0.8 g
Sugars 8.2 g
Protein 1.9 g
Vitamin A 0.3 %
Vitamin B-12 0.0 %
Vitamin B-6 5.7 %
Vitamin C 2.9 %
Vitamin D 0.0 %
Vitamin E 0.3 %
Calcium 5.6 %
Copper 1.8 %
Folate 5.6 %
Iron 3.5 %
Magnesium 2.0 %
Manganese 5.0 %
Niacin 3.6 %
Pantothenic Acid 0.9 %
Phosphorus 3.2 %
Riboflavin 4.2 %
Selenium 5.3 %
Thiamin 6.0 %
Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Banana Muffin (with Yogurt)

View the full Banana Muffin (with Yogurt) Recipe & Instructions
TAGS:  Snacks |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Banana Muffin (with Yogurt)

36 calories of Flour, white, (0.08 cup)

16 calories of Banana, fresh, (0.08 cup, mashed)

15 calories of Granulated Sugar, (0.02 cup)

9 calories of Nonfat frozen yogurt, (0.04 cup)

1 calories of Egg white, large, (0.08 serving)

0 calories of Vanilla Extract, (0.04 tsp)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Salt, (0.02 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

You can substitute almond flour and splenda to cut carbs and sugar. Submitted by:
PLCHAPPELL

(2/4/19)
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Very good,,, however, as with many of your recipes, calories are stated as most of the recipes BUT as per serving ? It doesn’t say how many servings to know what equals the calories of the said serving ,,,, not even how many muffin tins ? Submitted by:
YOYONINJA

(6/8/18)
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Needs 2 eggs and Splenda naturals (stevia erythritol blend)instead of sugar, worked great! Submitted by:
DOTREN

(6/3/18)
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a little lower in sugar, i'd try it without Submitted by:
RO2BENT

(4/6/18)
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Going to try these today as I have bananas that need to be used up. Going to try a substitution of stevia for the sugar. Hoping that doesn’t change the results too much. Submitted by:
NIOMIW

(4/5/18)
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I used full fat yogurt, the egg isn't enough fat to make the muffin moist. Submitted by:
NELLJONES

(2/4/18)
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Very moist, I added cinnamon and real vanilla bean... they freeze well too...i used apple sauce in place of sugar Submitted by:
KITT52

(2/4/18)
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I used whole wheat flour and splenda brown sugar blend and they are very delicious. I will be making these again & again. Submitted by:
REDROBIN47

(1/16/18)
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These were decent. Trying to up my wheat and fiber intake. They were pretty alright. Just not a huge muffin fan. Submitted by:
BABY_GIRL69

(9/14/17)
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