Banana Yogurt Muffins Recipes

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
• Add contents of wet mixture to dry ingredients and mix- do not over mix.
• Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
• Bake at 400 degrees for 20-25 minutes or until golden.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
• Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
• Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
• Fill muffin cups 1/3 of the way with batter.
• Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Steps:

• Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
• Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
• Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
• Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Steps:

• Stir together flour, soda and salt in large bowl, put aside.
• In a second bowl, cream together butter, sugar and egg.
• Mix in yogurt, applesauce, bananas, and other chopped fruit.
• Gently pour the flour mixture into the wet ingredients, and stir until moist. Do not overmix- lumps are a good thing!
• Fill greased muffin pans pans 3/4 full and bake at 375F for 12-18 minutes. (bake time varies according to oven).
• NOTE: OPTIONAL ADD-INS: any kind of chopped fruit works in this recipe including berries, apples, and pears. Other options are chocolate chips, raisins, or nuts. Be creative!

Steps:

• Preheat oven to 350, placing rack in lowest position.
• Prepare mini-muffin tins with paper liners.
• Cream sugar and butter in large bowl.
• Mix in eggs with mixer until well blended.
• Add bananas and yogurt, and beat until smooth.
• Add baking soda and salt. Mix.
• Fold in flour until it's all moistened.
• Stir in chips.
• Fill liners in pan about 3/4 of the way. I use a cookie scoop and they go quickly and turn out uniform.
• Bake 20 minutes on bottom rack.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
• In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
• Add wet ingredients to dry and mix until well blended.
• Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
• Remove from tins and cool on a wire rack. These muffins keep best in the fridge.

Steps:

• Preheat oven to 350 degrees.
• Combine all dry ingredients and set aside.
• In a separate bowl, combine all wet ingredients.
• Slowly mix in the dry mixture until well combined.
• Spray your muffin pans with nonstick spray.
• Fill each muffin cup 3/4 full and sprinkle with oats.
• Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.