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Banana Yogurt Nut Muffins

 
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Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

3 each bananas
medium-large
1 cup yogurt, low-fat
½ cup brown sugar
packed
*
¼ cup vegetable oil
1 ⅔ cups all-purpose flour
2 teaspoons baking soda
½ cup walnuts
chopped

Directions

Raisins may be used in lieu of nuts.

In large bowl, use fork to mash bananas.

Measure to make sure you have 1 cup.

Add yogurt, sugar and oil; combine with fork.

In separate bowl, stir together flour and baking soda; add flour mixture and walnuts to banana mixture and stir just until blended.

(Batter may be lumpy.)

Spoon batter into greased muffin cups; bake in 400℉ (200℃) 200C oven for 15 to 18 minutes or until golden brown.

Let cool in pan on rack for 5 minutes.

Remove from pan; let cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 17442% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 106mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 5%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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