Gingerbread banana yogurt muffins
Try this Gingerbread banana yogurt muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- 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 cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup flour
- 2 tbsp liquid egg whites
- 1 large mashed banana
- 1/3 up+1 tbsp plain yogurt (i used skyr icelandic styl plain 0% greek will work just as well)
- 2.5 tbsp molasses
- 1.5 tsp ginger
- Carbohydrate 19.5360144401584 g
- Cholesterol 24.7291666660039 mg
- Fat 9.29670566653106 g
- Fiber 0.159809996032715 g
- Protein 0.393286466118237 g
- Saturated Fat 5.88024043324437 g
- Serving Size 1 1 Serving (40g)
- Sodium 75.9297299863748 mg
- Sugar 19.3762044441256 g
- Trans Fat 0.652747799992547 g
- Calories 160 calories
Preheat oven to 350F, spray a regular sized muffin tin with some non stick spray, do not use paper liners!In a bowl whisk together your egg and egg whites, add in your molasses, yogurt, mashed banana and vanilla and mix well.Stir in your flour, baking powder & soda and spices.Fill 10 muffin cups with batter and bake in oven for 20 minutes.Makes 10 muffins at 2 smart points each (2 points plus) Muffins best stored in fridge, they will freeze well.Nutritional info per muffin (not incl banana) Calories 73...Fat 0.7g...Sat fat 0.2g...Carbs 13.1g...Fiber 0.4g...Sugar 4.1g...Protein 3.2g
