Blueberry lemon banana yogurt muffins
Try this Blueberry lemon banana yogurt muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking powder
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1 cup flour
- 1 tsp lemon zest
- 1 large mashed banana
- 1 egg white (i use the carton of liquid egg whites 2t=1 egg white)
- 1/2 cup lemon flavored 0% greek yogurt (vanilla will work
- 1 tbsp fresh squeezed lemon
- 1 cup frozen blueberries (no added sugars) i used wild b
- Carbohydrate 20.6794816685834 g
- Cholesterol 24.565833333002 mg
- Fat 9.24277033326043 g
- Fiber 0.0212000007629395 g
- Protein 0.241485333061949 g
- Saturated Fat 5.85276466662127 g
- Serving Size 1 1 Serving (37g)
- Sodium 71.2532999919618 mg
- Sugar 20.6582816678205 g
- Trans Fat 0.646763699996273 g
- Calories 163 calories
Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.In a bowl using an electric mixer beat together your egg, egg white and brown sugar. Add in mashed banana, yogurt, lemon juice and vanilla and beat for 1 minute.Stir in baking powder, soda, lemon zest and flour.Gently fold in your frozen blueberries (fresh are ok but use smaller blueberries)Fill 10 muffin cups with your batter and bake in oven for approx 25 minutes.Let cool for 5 minutes.Store in sealed container, best stored in fridge after 1 day.Makes 10 muffins at 2 smart points or 2 points plus each, Nutritional info per muffin (not incl berries or banana) Calories 71... Fat 0.6g...Saturated fat 0.2g... Carbs 12.6g...Fiber 0.3g..Sugars 3.1g...Protein 3.7g
