Greek Yogurt Banana Muffins

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy.

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Serves 12

  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup fat free plain Greek yogurt
  • 1/2 cup brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup white cake or pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray.

Place the bananas in a large mixing bowl and mash them well with a fork.

Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas.

Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated.

Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through.

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Nutrition Information

Greek Yogurt Banana Muffins

Servings per Recipe: 12

Amount per Serving

Calories:  215.9

Calories from Fat:  92

Total Fat:  10.2g

Saturated Fat:  1g

Cholesterol:  31.2mg

Sodium:  224.7mg

Potassium:  199.1mg

Carbohydrates:  28.4g

Dietary Fiber:  1.9g

Protein:  3.7g

Sugars:  13.4g

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