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Banana-Blueberry Muffins with Greek Yogurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up moist, dense blueberry-banana muffins using Greek yogurt for a healthy breakfast option packed with whole wheat goodness.
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
  • 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
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin pan with a light greasing or use paper liners.
  • In a large bowl, combine bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar. Use an electric mixer to blend the ingredients well. Carefully fold in whole wheat flour, baking powder, and salt until just combined.
  • Coat blueberries with 2 teaspoons of flour, then gently fold them into the batter.
  • Bake in the preheated oven for 15 to 20 minutes until a toothpick inserted into the centers comes out clean. Allow to cool in the tin for about 10 minutes before quickly removing the muffins to prevent sticking and let them cool.

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