3/4 cup mashed very ripe bananas (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 tsps. vanilla
2 1/2 cups flour (I would use praire gold or whole wheat)
2 tsps. aluminum-free baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 generous cup of blueberries, fresh or frozen
1/2 cup chopped walnuts, optional
Place an oven rack in the center of the oven, then preheat oven to 425. Lightly spray muffin pan with olive oil or use liners.
In a large bowl add bananas, yogurt, honey, olive oil and vanilla. Stir together until well mixed.
In a seperate bowl, sift together floue, baking powder, baking soda and salt. Add the dry ingrediants to the banana mixture and stir until just combined. Fold in the bleberries and the nuts.
Spoon the batter into pan. Reduce heat to 400 and place pan in oven for 35 - 40 minutes or until tops spring back to touch. Let cool in tin for 10 minutes before transferring to rack. Serve warm.
Can store at room temperture for 3 days or freeze for up to 2 months.
I only cooked mine for about 20 minutes and they were done. These were great and so good for you. I also used my homemade yogurt!
This recipe came from Jillian Michaels cookbook "The MasterYour Metabolism Cookbook"
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 tsps. vanilla
2 1/2 cups flour (I would use praire gold or whole wheat)
2 tsps. aluminum-free baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 generous cup of blueberries, fresh or frozen
1/2 cup chopped walnuts, optional
Place an oven rack in the center of the oven, then preheat oven to 425. Lightly spray muffin pan with olive oil or use liners.
In a large bowl add bananas, yogurt, honey, olive oil and vanilla. Stir together until well mixed.
In a seperate bowl, sift together floue, baking powder, baking soda and salt. Add the dry ingrediants to the banana mixture and stir until just combined. Fold in the bleberries and the nuts.
Spoon the batter into pan. Reduce heat to 400 and place pan in oven for 35 - 40 minutes or until tops spring back to touch. Let cool in tin for 10 minutes before transferring to rack. Serve warm.
Can store at room temperture for 3 days or freeze for up to 2 months.
I only cooked mine for about 20 minutes and they were done. These were great and so good for you. I also used my homemade yogurt!
This recipe came from Jillian Michaels cookbook "The MasterYour Metabolism Cookbook"