Blueberry Banana Muffins with Yogurt
Blueberry Banana Muffins combine yogurt, whole wheat flour, blueberries and bananas for a high protein family snack option. These banana blueberry yogurt muffins are great for meal prep, on the go, or a healthy dessert.
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 3 Tbsp ground flax seed
- 2 ripe bananas
- ½ cup plain low-fat greek yogurt
- ¼ cup butter, melted
- 2 eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix dry ingredients (flour through flax seeds).
- In a separate bowl, combine bananas, greek yogurt, butter, eggs, maple syrup, vanilla extract.
- Combine the flour mixture with the banana yogurt mixture in one large bowl. Gently fold in the blueberries.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Storage: Store room temperature on the counter for 3 days in a stasher bag, or transfer them to a freezer bag for longer storage in the freezer, up to 3 months.
Equipment
muffin tin
Nutrition
Serving: 1Calories: 147kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 38mgSodium: 234mgPotassium: 135mgFiber: 3gSugar: 8gVitamin A: 183IUVitamin C: 3mgCalcium: 40mgIron: 1mg
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