Banana Blueberry Muffins with Yogurt
User Reviews
5
2 reviews
Excellent
Banana Blueberry Muffins with Yogurt
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These Banana Blueberry Muffins with Yogurt are extra soft, incredibly delicious, and baked to perfection in only 30 minutes!
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Ingredients
- 3 medium banana ripe
- 1 large egg
- 140 g caster sugar or granulated sugar
- 60 g PLAIN yogurt natural
- 60 ml vegetable oil or sunflower oil
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon salt
- 225 g self-raising flour
- 150 g blueberries
Instructions
- Preheat your oven to 175° C - 350° F and prepare a 12-cup muffin tin by using paper liners or lightly greasing it with spray oil.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the egg, yogurt, vegetable oil, and vanilla bean paste to the mashed bananas. Mix well until all ingredients are combined.
- In a separate bowl, sift the self-raising flour, sugar, and salt, and add it to the wet mixture.
- Gently fold the dry ingredients into the mixture until just combined. Be careful not to overmix.
- To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Equipments used:
Notes
- Make sure your bananas are ripe and spotty for the best flavor and sweetness in your muffins.
- When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough muffins.
- To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter.
- Gently fold the blueberries into the batter to avoid smashing them and to distribute them evenly throughout the muffins.
- If not using paper liners, make sure to grease the muffin tin well to prevent sticking.
- Ensure your oven is fully preheated before baking the muffins to ensure even baking.
- Muffin recipes need precise measurements. Using a kitchen scale to weigh ingredients is the best way to get perfect muffins.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.03g
(2%)
Cholesterol
16mg
(5%)
Sodium
58mg
(2%)
Potassium
148mg
(3%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
53IU
(1%)
Vitamin C
4mg
(4%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 58mg | 2% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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