Banana Yogurt Muffins

Recipe from

Oxmoor House

Recipe Time

Cook: 20 Minutes

Nutritional Information

Calories 183
Caloriesfromfat 31 %
Fat 6.4 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 27.8 g
Fiber 0.0 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 187 mg
Calcium 0.0 mg

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 cup mashed ripe banana
3/4 cup plain nonfat yogurt
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut, lightly toasted
Vegetable cooking spray

Preparation

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.

Note:

Light and Luscious

January 1994
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