Banana Yogurt Muffins

Banana Yogurt Muffins

25

"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."

Ingredients

40 m {{adjustedServings}} servings 214 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
  2. Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
  3. Spoon batter evenly into 12 greased or paper-lined muffin cups.
  4. Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

25
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt ...

Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt, added 1 tsp vanilla and almond extract. I used both raisins and pecans. ...

I found it was a great recipe that fit our family perfectly. Thanks you for sharing.