“tasty light banana muffins!”
READY IN:
25mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside.
  3. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes).
  4. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well.
  5. Lightly spoon flour into a dry measuring cup; level with a knife.
  6. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk.
  7. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
  8. Spoon batter into 12 muffin cups lined with paper liners.
  9. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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