Almost No-Fat Banana Yogurt Muffins
February 24, 2013
Categories: Breakfast, Snacks, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Summer, Winter, Oven Bake, Heart Healthy, Low Fat, Non-Dairy, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch, Kid's Lunches, Flour, Muffins more
"After searching for lower fat muffin recipes I came accross this recipe, for a low fat muffin these are quite good, I imagine you could even sub two egg whites for the whole egg which is what I am going to try next time I make them, I also added in 1/2 cup fresh blueberries and used blueberry flavoured fatfree yogurt"
- Serving Size: 1 (57.2 g)
- Calories 108.3
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 21 mg
- Sodium - 315.9 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 0.7 g
- Sugars - 8 g
- Protein - 2.7 g
- Calcium - 120.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt.
In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt.
Stir banana mixture into flour until just combined.
Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Let cool before serving.
Tips & Variations
No special items needed.