Description
Moist, low-fat banana muffins stuffed with blueberries, strawberries, raspberries and mango.
Ingredients
- 1-¼ cup Whole Wheat Flour
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ¾ cups Sugar
- 4 whole Ripe Bananas, Peeled And Mashed
- 2 whole Eggs, Beaten
- 2 teaspoons Vanilla Extract
- ½ cups Nonfat Plain Greek Yogurt
- ½ cups Raspberries, Halved
- ½ cups Strawberries, Sliced And Halved
- ¼ cups Blueberries
- ½ cups Mango, Finely Chopped
- 1-¼ cup Whole Wheat Flour
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ¾ cups Sugar
- 4 whole Ripe Bananas, Peeled And Mashed
- 2 whole Eggs, Beaten
- 2 teaspoons Vanilla Extract
- ½ cups Nonfat Plain Greek Yogurt
- ½ cups Raspberries, Halved
- ½ cups Strawberries, Sliced And Halved
- ¼ cups Blueberries
- ½ cups Mango, Finely Chopped
Preparation
1. Preheat the oven to 350 F. In a large bowl, combine flours, baking soda and sugar.
2. In a separate bowl, mix banana, eggs, vanilla extract and Greek yogurt. Pour wet ingredients into dry ingredients. Mix until evenly distributed.
3. Fold fruit into batter.
4. Place cupcake liners into two 12-count standard size muffin tins. Spoon batter into each muffin tin until it is ⅔ full.
5. Bake in oven until the tops spring back to the touch, about 20 minutes.
6. Remove muffins from oven. If you only have one pan, repeat process to make a total of 2 dozen muffins.
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