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Yogurt, Banana, and Pear Muffins

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"Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!"
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Ingredients

35 m servings 156
Original recipe yields 24 servings (24 muffins)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
  2. Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
  3. Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
  4. Fill muffin cups 1/3 of the way with batter.
  5. Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

Footnotes

  • Cook's Note:
  • If desired, crush some granola cereal or a granola bar and sprinkle over the batter before baking.

Nutrition Facts


Per Serving: 156 calories; 5.2 25.6 2.9 24 146 Full nutrition

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