-
-
My review
Banana Yogurt Muffins
Egg Farmers of Ontario
"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 214 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
- Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
- Spoon batter evenly into 12 greased or paper-lined muffin cups.
- Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.
Nutrition Facts
Per Serving: 214 calories; 9.1 g fat; 30.9 g carbohydrates; 5 g protein; 28 mg cholesterol; 280 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4146 Ratings
-
-
-
-
-
Most helpful positive review
2/19/2014
These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt ...
Most helpful critical review
1/26/2015
Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...
Most helpful
Most positive
Least positive
Newest
2/19/2014
These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt ...
8/29/2013
Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt, added 1 tsp vanilla and almond extract. I used both raisins and pecans. ...
1/4/2013
I found it was a great recipe that fit our family perfectly. Thanks you for sharing.
6/4/2014
These were amazing. Made the following adjustments for a healthier version: substituted pastry flour for white flour (lower gluten), 1/2 c. applesauce for oil, and only 1/3 c. packed brown sug...
1/26/2015
Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...
10/18/2014
This is my go to muffin recipe, I have made it at least a dozen times this year. I always have all the ingredients on hand, and they always turn out moist. I have also substituted pumpkin for ...
6/11/2014
These are so nice & moist . I did add a little extra banana , not wasting it because it was a little over the cup measurement . BTW 1 cup banana is roughly 3 med bananas . Use whatever kind of y...
2/1/2015
I thought it would be fun to try because I had banana, corn flakes, and yogurt. It was much better than expected!