Healthy Banana Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 whole eggs
- 3/4 cups sugar
- 1/2 teaspoons salt
- 3 whole overly ripe bananas
- 1/2 cups canola oil
- 1/2 cups low-fat or fat-free plain yogurt
- 3/4 cups all-purpose unbleached flour
- 3/4 cups whole wheat flour
- Carbohydrate 131.642503333333 g
- Cholesterol 1334.05 mg
- Fat 318.509506761346 g
- Fiber 13.2568332017263 g
- Protein 48.10287 g
- Saturated Fat 131.47290667364 g
- Serving Size 1 1 recipe (825g)
- Sodium 43452.7327869764 mg
- Sugar 118.385670131607 g
- Trans Fat 18.3439586678189 g
- Calories 3527 calories
Preheat oven to 350°. Combine bananas, eggs, oil, yogurt, and vanilla in a large mixing bowl. Mix until combined and bananas are broken into small pieces (you can pre-mash them if you want but that’s one extra step that I don’t want to do so why not let the mixer do it for me?). Add all the dry ingredients to the wet ingredients. Mix until combined but don’t mix too much or your muffins will be tough. Pour into a greased muffin tin and bake for 20-25 minutes until muffins are golden brown and toothpick inserted into center of muffin comes out clean. Allow to cool. This can also be made into one large loaf of bread. Just pour into a loaf pan and bake for approximately 55-60 minutes until a toothpick inserted into the middle comes out clean.
