Banana Yogurt Muffins
Serves: A dozen standard-size muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 TB baking powder
- ½ tsp. baking soda
- 2 TB wheat germ (optional)
- ¼ tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. salt
- ¾ cup brown sugar
- 2 ripe bananas, mashed
- 1 cup yogurt
- 6 TB vegetable oil or melted butter
- 1 TB vanilla extract
- 1 egg at room temperature
- Preheat the oven to 400 degrees.
- Line a muffin tin with paper cups.
- In a large bowl, whisk together the flours, baking soda, baking powder, salt, spices and wheat germ, if using. Set aside.
- In a smaller bowl, whisk together the oil and brown sugar until well combined.
- Beat the egg and vanilla into the bowl with the oil and sugar. Add the mashed bananas and yogurt and stir well to combine.
- Add the wet ingredients to the bowl with the dry ingredients all at once. Stir with a wooden spoon just until combined. Do not overmix.
- Divide the batter among the muffin cups.
- Bake 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Cool on a wire rack.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/06/04/healthy-snacking-banana-yogurt-muffins/
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