Description
Looking for a healthy muffin recipe? Try out our Wholewheat Vanilla Greek Yogurt Banana Blueberry Muffins.
Ingredients
Units
Scale
- 315.5 ml (1 3/4 cups) Whole wheat bread flour
- 10 ml (2 tsp) Baking soda
- 1.25 ml (1/4 tsp) Salt
- 250 ml (1 cup) mashed ripe banana, 3 small or 2 large bananas
- 62.5 ml (1/4 cup) pure maple syrup
- 62.5 ml (1/4 cup) Berry sugar (regular will also work) but you can also omit this if you do not want it so sweet.
- 166 ml (2/3 cup) Vanilla Greek 5% yogurt
- 2 X-large eggs
- 6.25 ml (1/2 tbsp) vanilla extract
- 250 ml (1 cup) fresh or frozen blueberries
Instructions
- Preheat your oven to 425F (220C).
- Line a muffin pan with paper liners or spray it with non-stick spray.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mash bananas and mix them with maple syrup and sugar.
- Add yogurt, eggs, and vanilla to the banana mixture. Whisk until smooth.
- Add half the dry ingredients to the wet mixture and stir until combined.
- Mix the blueberries with the remaining dry ingredients, then gently stir them into the batter.
- Divide the batter evenly among 8 muffin liners, filling each about 2/3 full.
- Optionally, top with extra blueberries and sprinkle with 1 teaspoon of sugar.
- Bake at 425F (220C) for 5 minutes to help the muffins rise.
- Reduce the oven temperature to 350F (175C) and bake for another 17 minutes.
- Turn off the oven and leave the muffins inside for 3 more minutes.
- Test the center of a muffin with a cake tester or toothpick; it should come out clean.
- Remove the muffins from the pan and let them cool completely on a wire rack.
- Muffins are best enjoyed on the same day or within 3β4 days.
- Serve warm or cold as you prefer, with a cuppa tea or coffee.
Notes
Prepared, tried, and tested by Esme Slabs fromΒ The Recipe Hunter: Tried and Tested Recipes from Home Chefs;Β SA Tasty Recipes β Saffas Daily RecipesΒ andΒ EsmeSalon Homemade RecipesΒ
Nutrition
- Serving Size: 1
- Calories: 255
- Sugar: 19.9 g
- Sodium: 410.1 mg
- Fat: 1.6 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 45.2 g
- Fiber: 1.9 g
- Protein: 4.9 g
- Cholesterol: 46.5 mg