Banana-Blueberry Muffins with Greek Yogurt

Make these blueberry-banana muffins with Greek yogurt for a moist, dense breakfast treat that's full of whole wheat and low in fat.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 153 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon molasses
• 2 tablespoons vegetable oil
• 1 cup frozen blueberries
• 1 cup mashed ripe bananas
• 2 teaspoons all-purpose flour, or as needed
• 3 tablespoons skim milk
• 0.5 teaspoon salt
• 0.25 cup packed brown sugar
• 0.25 cup honey
• 2.5 teaspoons baking powder
• 0.25 cup plain Greek yogurt
• 0.25 cup unsweetened applesauce
• 1.5 cups white whole wheat flour

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.

Step 2

Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.

Step 3

Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.