Healthy Banana Yogurt Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Ripe banana | 1 Cup (16 tbs), mashed | |
| 3/4 cup plain nonfat yogurt | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Vanilla extract | 1 Teaspoon | |
| 1/4 cup unsweetened shredded coconut, lightly toasted | ||
| Vegetable cooking spray | ||
Directions
Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
Combine banana, yogurt, oil, egg, and vanilla; stir well.
Add coconut; stir just until blended.
Add banana mixture to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400° for 20 minutes or until muffins are golden.
Let cool on a wire rack 5 minutes, and remove from pans.
Combine banana, yogurt, oil, egg, and vanilla; stir well.
Add coconut; stir just until blended.
Add banana mixture to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400° for 20 minutes or until muffins are golden.
Let cool on a wire rack 5 minutes, and remove from pans.
Chef
