Greek Yogurt Banana Muffins
Ingredient
▢2 large bananas overripe
▢1/2 cup Greek yogurt
▢1/3 cup coconut oil melted
▢1/2 cup coconut sugar or white sugar
▢1 large egg beaten
▢1 teaspoon vanilla extract
▢1/4 teaspoon salt
▢1 1/2 cups white wholewheat flour
Instructions
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add the bananas and mash them. Mix in the Greek yogurt and melted coconut oil until smooth. Fold through the remaining ingredients.
Evenly distribute the batter amongst the muffin liners and bake for 20-22 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
TO STORE. Store these muffins in a closed container for 3-4 days at room temperature.
TO FREEZE. These banana yogurt muffins freeze well. Put the muffins in freezer-safe bags and freeze them for 6 months.
Nutrition
Serving: 1muffin
Calories: 154kcal
Carbohydrates: 22g
Protein: 4g
Fat: 7g
Sodium: 71mg
Potassium: 116mg
Fiber: 2g
Sugar: 7g
Vitamin A: 37IU
Vitamin C: 2mg
Calcium: 23mg
Iron: 0.5mg
NET CARBS: 20g
