“I adapted this recipe from a mango bread recipe but substituted yogurt for sour cream, vegetable oil for butter, cut the amound of sugar in half and used local honey instead of sugar, and used whole wheat flour. I also added almond meal, oats, flax seed, blueberries, and almonds to give some healthy fats, fiber, and sweetness. The result is not too sweet but still delicious and somewhat healthy muffins. This makes about 6-7 muffins, I live alone and do not need 12, but double if you need to make more :)”
READY IN:
35mins
SERVES:
6-7
YIELD:
7 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash bananas into a bowl with a fork.
  2. Add the yogurt and vegetable oil, mix well.
  3. Add the egg, honey, and vanilla continue mixing.
  4. In a seperate container mix the flour, almond meal (if using take about 1/4 cup of flour out and add almond meal), oats, flax seeds, salt, and baking soda.
  5. Add dry ingredients to wet ingredients and stir in chopped almonds and frozen or fresh blueberries.
  6. Grease muffin tin and fill with batter.
  7. Bake at 350 degrees for approximately 20 minutes.

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