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| Banana-Blueberry Muffins with Greek Yogurt |
"With blueberries in season, what higher manner to put together them than to mix with a banana muffin base? The use of whole wheat flour and changing much of the sugar in a conventional banana muffin recipe with natural resources like honey, Greek yogurt, and applesauce effects in a moist, dense texture. These banana-blueberry desserts make a mild, enjoyable breakfast or dessert."
Ingredients :
- 1 cup mashed ripe bananas
- 1/four cup honey
- 1/4 cup unsweetened applesauce
- 1/4 cup packed brown sugar
- 1/4 cup plain Greek yogurt
- 3 tablespoons skim milk
- 2 tablespoons vegetable oil
- 1 tablespoon molasses
- 1 tablespoon white sugar
- 1 half cups white entire wheat flour
- 2 1/2 teaspoons baking powder
- half of teaspoon salt
- 1 cup frozen blueberries
- 2 teaspoons all-motive flour, or as wished
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 40M |
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- Preheat the oven to 400 tiers F (2 hundred ranges C). Grease the lowest of 12 muffin cups or use paper liners.
- Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar collectively in a large bowl the use of an electric powered mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
- Roll blueberries and a couple of teaspoons flour collectively in a bowl. Fold floured blueberries into the batter.
- Bake inside the preheated oven till a toothpick inserted into the facilities comes out clean, 15 to twenty mins. Cool within the tin until safe to handle, about 10 mins. Quickly get rid of truffles from tin to prevent sticking; permit cool.
Notes :
- If you don't have molasses, you can update 2 tablespoons of the honey and the molasses with 1/four 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.
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