Banana Yogurt Muffins
When thinking of eating healthy, muffins probably are not the first things that come to mind. These Banana Yogurt Muffins though, are made with mashed bananas and nonfat yogurt. Also, when you substitute half of the called for all-purpose flour with whole wheat flour, you increase the fiber and protein of the muffin. When Greg made these muffins for his family, he was slightly worried that the batter, which had the consistency of taffy, wouldn't turn into something resembling a muffin; but it did, and the kids and adults gave very good reviews.
Preheat oven to 375 degrees
1 1/2 Cups Mashed Bananas
2/3 Cup Sugar
4 Egg Whites, beaten
1 1/2 Teaspoons Vanilla
2 1/4 Cups Flour, All-Purpose
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Tablespoons Baking Powder
2/3 Cup Nonfat Vanilla Yogurt or Plain
In a large bowl, combine bananas, sugar, and vanilla. Add beaten egg whites. Beat with mixer until thoroughly mixed. Slowly add flour, cinnamon, baking soda, and baking powder. Mix well before adding the yogurt. Spray muffing pans with nonstick spray and fill 3/4 full. Bake for 18 to 20 minutes until golden brown and toothpick comes out clean.
You can add 1/2 cup of nuts for crunch, just remember the extra calories and fat.
Serving Size: 18
Calories: 115.6
Fat: 0.3g
Cholesterol: 0mg
Carbohydrates: 25.8g
Protein: 3.0g
Sodium: 209mg