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.
Gallery
Recipe Summary test
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; carbohydrates 30.9g; fat 3.1g; cholesterol 1mg; sodium 206.2mg. Full Nutrition
