Banana-Blueberry Muffins with Greek Yogurt

Name: Banana-Blueberry Muffins with Greek Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup mashed ripe bananas; 0.25 cup honey; 0.25 cup unsweetened applesauce; 0.25 cup packed brown sugar; 0.25 cup plain Greek yogurt; 3 tablespoons skim milk; 2 tablespoons vegetable oil; 1 tablespoon molasses; 1 tablespoon white sugar; 1.5 cups white whole wheat flour; 2.5 teaspoons baking powder; 0.5 teaspoon salt; 1 cup frozen blueberries; 2 teaspoons all-purpose flour, or as needed

4.3

(4)

3 Reviews

3 Photos

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.

Recipe by aschwarz16

Published on June 19, 2020

3

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

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
3g	Fat
31g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 153
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 206mg	9%
Total Carbohydrate 31g	11%
Dietary Fiber 3g	10%
Total Sugars 17g
Protein 3g
Vitamin C 2mg	11%
Calcium 76mg	6%
Iron 1mg	5%
Potassium 180mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.