Monday, June 18, 2012

Greek Yogurt Blueberry Banana Muffins

       I hope everyone had a wonderful weekend! I will be sharing a super simple dessert that I made for Father's Day later on in the week and more healthy recipes aswell. First up we have some healthy muffins!

Our local store had a sale on frozen blueberries so I decided to buy as many boxes as I could since they were way cheaper than the fresh ones at this point. I can't believe how much fresh fruit is right now! I had some bananas to use up and decided to combine the two into a muffin.

The recipe contains only 1/2 cup of brown sugar and if you wanted you could swap that out for 1/4 cup of Agave. The ripe banana really kicks the sweetness up a notch and combined with the greek yogurt equals one seriously moist muffin. If you don't feel like making muffins out of this recipe then go with the original and make a quick bread out of it. We just happen to love muffins!

Greek Yogurt Blueberry Banana Muffins

1-1/2 cup plus 3 TBS cups Whole Wheat Pastry Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Brown Sugar or 1/4 cup Agave
1 tsp. Vanilla
3 Large Ripe Bananas,Mashed
2 Eggs
6 ounces Greek Yogurt..can use vanilla or blueberry flavored
1 cup Blueberries..fresh or frozen

Preheat oven to 375 or 190 celcius. Lightly grease a 12 cup muffin tin and set aside.

In a large bowl,whisk together the flour,baking powder and salt. 

In another bowl,combine the mashed bananas,eggs,vanilla and brown sugar. Add in greek yogurt and mix until combined. Add wet ingredients into dry and mix just until combined. Gently stir in blueberries ( When using ffrozen blueberries, I always toss them with a small amount of flour to stop them from sinking into the batter.)

Fill muffin cups evenly with batter and bake for 25-30 mins or until toothpick inserted comes out clean.

Yield: 12 Muffins
Source: The No Sugar Sweet Life