Banana-Blueberry Muffins with Greek Yogurt
With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
If you don't have molasses, you can replace 2 tablespoons of the honey and the molasses with 1/4 cup of brown sugar.
Rolling the blueberries in flour prior to adding to the batter prevents them from sinking to the bottom of the muffin cups.
Nutrition Facts
Per Serving:
153 calories; protein 2.8g 6% DV; carbohydrates 30.9g 10% DV; fat 3.1g 5% DV; cholesterol 1mg; sodium 206.2mg 8% DV.
Full Nutrition
