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Banana Orange Yogurt Muffins

 
86

Banana Orange Yogurt Muffins recipe

Yield

12

servings

Prep

30

min

Cook

20

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ cups rolled oats
uncooked
1 cup all-purpose flour
cup brown sugar
firmly packed
*
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
ground
¼ teaspoon salt
optional
cup dates
chopped
8 ounces yogurt, non-fat
plain
¾ cup bananas
mashed (2 medium)
2 each egg whites
slightly beaten
*
2 tablespoons vegetable oil
1 ½ teaspoons orange zest
grated
*
1 cup blueberries
fresh or frozen, optional
*

Directions

Heat oven to 400 F.

Spray bottoms only of 12 muffin cups with no-stick cooking spray.

Combine dry ingredients including dates; mix well.

Add combined yogurt, banana, egg whites, oil and orange peel, mixing just until dry ingredients are moistened.

Stir in blueberries if using.

Fill muffin cups almost full.

Bake 20 to 22 minutes or until golden brown.

Let muffins stand a few minutes; remove from pan.

Let milk and juice stand 5 minutes or until slightly thickened.

NOTES* *1 whole egg can be substituted for the 2 egg whites *Can substitute ¾ cup skim milk combined with 2½ teaspoons lemon juice for yogurt.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 17920% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 84mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 2%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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