Banana Yogurt Muffins

Recipe from Oxmoor House

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Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 31%
  • Fat: 6.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 27.8g
  • Fiber: 0.0g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 187mg
  • Calcium: 0.0mg

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

  1. 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.
  2. 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.
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