Blueberry Yogurt Mini Muffins
Ingredients
The batter
-
2
eggs
eggs
-
⅓
cup
Coconut Sugar
-
2
Bananas
Bananas
-
⅔
cup
Greek non-fat yogurt
-
1
tsp
cinnamon
-
1
cup
Whole Wheat Flour
-
1
tsp
Baking Powder
-
½
tsp
Baking Soda
The topping
Instructions
- Preheat the oven to 375 degrees.
- Blend the eggs, coconut sugar, bananas, yogurt, and cinnamon until smooth.
- Add the flour, baking powder, and baking soda, and blend until just combined.
- Spoon the batter into mini muffin cups lined with paper liners and sprayed with cooking spray.
- Drop 3 frozen blueberries onto the top of each muffin and push them down slightly.
- Bake for 11-14 minutes or until a toothpick comes out clean.
- Store in an airtight container for up to 1 week.
Nutrition Facts (estimated)
Servings
9
Calories
33
Total fat
0g
Total carbohydrates
7g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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