Zutaten für Banana Yogurt Muffins
- ¾ cup granulated sugar
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup Non Fat Vanilla Yogurt
- 1 large egg
- ½ cup skim milk
- ¼ cup vegetable oil
- 2 ripe bananas
- ½ teaspoon baking soda
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Zubereitung von Banana Yogurt Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 1 cup plain Greek yogurt, 1 large egg, ½ cup milk (any kind), and ¼ cup vegetable oil.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Mash 2 ripe bananas with a fork and stir them into the batter.
- Fill the muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
43g
Fat
3g
Carbs
9g
