Banana Blueberry Yogurt Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Banana, fresh, 4 large (8" to 8-7/8" long)Blueberries, fresh, 3 cupGranulated Sugar, 1 cupFlour, white, 2 cupWhole Wheat Flour, 1.5 cupBaking Powder, 2 tbspEgg Beaters, original, 1/4 cup, .5 cupchobani - blueberry greek yoghurt (1 yog/6 oz = 1 serving), 2 servingButter, salted, .5 cup (or unsalted, plus about 1tsp of salt)Hood Simply Smart Fat Free Milk, .5 cup (as needed to thin the batter)Cinnamon, ground, .5 tspNutmeg, ground, .25 tsp
heat oven to 400F.
melt the butter in microwave (or substitute 1/2 cup of oil)
mix in the yogurt and eggs.
add dry ingredients to the mixing bowl and mix well.
add milk as needed to thin the batter, you may not need the entire half a cup, or you may need a little more
add mashed bananas, I usually just mash mine with a fork, but you can use a food processor, mixer, blender, potato masher, etc.
fold in blueberries
fill muffin tins (use liners, non-stick tins, or butter/oil the tins)
I usually end up filling them all the way, though you're "supposed" to only fill up to 2/3 of the way.
cook 20-25 minutes at 400F.
melt the butter in microwave (or substitute 1/2 cup of oil)
mix in the yogurt and eggs.
add dry ingredients to the mixing bowl and mix well.
add milk as needed to thin the batter, you may not need the entire half a cup, or you may need a little more
add mashed bananas, I usually just mash mine with a fork, but you can use a food processor, mixer, blender, potato masher, etc.
fold in blueberries
fill muffin tins (use liners, non-stick tins, or butter/oil the tins)
I usually end up filling them all the way, though you're "supposed" to only fill up to 2/3 of the way.
cook 20-25 minutes at 400F.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 4.2 g
- Cholesterol: 10.4 mg
- Sodium: 168.4 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 2.3 g
- Protein: 4.3 g
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