Banana-Blueberry Muffins with Greek Yogurt

Name: Banana-Blueberry Muffins with Greek Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tsp All-Purpose Flour; 2.5 tsp Baking Powder; 0.25 cup Brown Sugar; 1 cup Frozen Blueberries; 0.25 cup Honey; 1 tbsp Molasses; 0.25 cup Plain Greek Yogurt; 0.5 tsp Salt; 3 tbsp Skim Milk; 1 cup Sliced Banana; 1 tbsp Sugar; 0.25 cup Unsweetened Applesauce; 2 tbsp Vegetable Oil; 1.5 cups White Whole Wheat Flour

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Banana-Blueberry Muffins with Greek Yogurt deliver a tender, moist crumb from ripe bananas, yogurt, and a touch of applesauce, with bursts of juicy blueberries in every bite. Whole wheat flour and a hint of molasses deepen the flavor without weighing the muffins down. Ideal warm for breakfast or as a snack, they balance natural sweetness with a light, bakery-style texture.

Prep15 mins
Cook15 mins
Serves12
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 muffin cups or line them with paper liners.
2

In a large bowl, use an electric mixer to beat together the bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar. Gently stir the whole wheat flour, baking powder, and salt into the batter.
3

Toss the blueberries with 2 teaspoons flour in a bowl. Fold the floured blueberries into the batter.
4

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove the muffins from the tin to prevent sticking; let cool.