Banana Yogurt Muffins3 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.” - by Egg Farmers of Ontario
Original recipe yields 12 muffins
- 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.
- Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
- Spoon batter evenly into 12 greased or paper-lined muffin cups.
- 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.
Amount Per Serving (12 total)
- 214 cal
- 9.1 g
- 30.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I found it was a great recipe that fit our family perfectly. Thanks you for sharing...." See more"
"This recipe was really good, you can really taste the bananas. My family enjoyed these too...." See more"
"I followed this recipe exactly, and it was great. You can't taste the bran cereal, the yogurt does change the texture making the muffins a bit stretchy but that's excpected with the yogurt substituti..." See moreon, next time I make them i'd add a tsp of vanilla for flavor. A few tips: I filled the cupcakes 3/4 full, and still had batter left over for another 3 cupcakes, so I'd say the recipe makes more like 15 cupcakes:), but they rose perfectly. I don't have a convection oven and 16 minutes without liners, 17 minutes with, was the perfect baking time. I'd also recommend a crumb topping:) Thanks for the recipe!"
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