Banana Blueberry Yogurt Muffins

Banana Blueberry Yogurt Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Banana Blueberry Yogurt Muffins calories by ingredient
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Introduction

I took the recipe from http://tinyurl.com/36s7h and adapted it to use the ingredients I had on hand.

The muffins come out really moist due to the yogurt base and blueberries just explode in your mouth. Very yummy!
I took the recipe from http://tinyurl.com/36s7h and adapted it to use the ingredients I had on hand.

The muffins come out really moist due to the yogurt base and blueberries just explode in your mouth. Very yummy!

Number of Servings: 24

Ingredients

    Banana, fresh, 4 large (8" to 8-7/8" long)
    Blueberries, fresh, 3 cup
    Granulated Sugar, 1 cup
    Flour, white, 2 cup
    Whole Wheat Flour, 1.5 cup
    Baking Powder, 2 tbsp
    Egg Beaters, original, 1/4 cup, .5 cup
    chobani - blueberry greek yoghurt (1 yog/6 oz = 1 serving), 2 serving
    Butter, 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 tsp
    Nutmeg, ground, .25 tsp

Directions

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.


TAGS:  Desserts |

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