Yogurt Banana And Pear Muffins Recipes

BANANA YOGURT MUFFINS

Banana Yogurt Muffins image

I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!

Provided by SJG3483

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 cup non-fat vanilla yogurt (or lowfat)
1 egg
2 tablespoons skim milk (or lowfat)
1/4 cup vegetable oil
2 ripe bananas (chopped)

Steps:

In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
Add contents of wet mixture to dry ingredients and mix- do not over mix.
Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
Bake at 400 degrees for 20-25 minutes or until golden.

Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3

YOGURT, BANANA, AND PEAR MUFFINS

Yogurt, Banana, and Pear Muffins image

Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!

Provided by Danielle

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup ground flax seeds
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ripe bananas
1 cup white sugar
½ cup light brown sugar
½ cup margarine
3 eggs
½ teaspoon vanilla extract
1 cup vanilla yogurt
1 ripe pear, chopped

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
Fill muffin cups 1/3 of the way with batter.
Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 146.3 mg, Sugar 16.2 g

WHOLE-GRAIN BANANA YOGURT MUFFINS

Whole-Grain Banana Yogurt Muffins image

Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Provided by Genevieve Ko

Categories breakfast, brunch, quick breads, dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
1/2 cup/120 milliliters plain whole-milk yogurt
1 large egg
1/2 cup/110 grams packed light brown sugar
1/4 cup/60 milliliters neutral oil, such as grapeseed or canola
1/4 cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Steps:

Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams

VANILLA PEAR MUFFINS

Vanilla Pear Muffins image

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Provided by Alberta Rose

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1 egg
2 teaspoons vanilla extract
1 ripe pear - peeled, cored, and diced
½ cup chopped pecans

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g

YOGURT, BANANA, AND PEAR MUFFINS

Yogurt, Banana, and Pear Muffins image

Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!

Provided by Danielle

Categories Whole Wheat Muffins

Time 35m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup ground flax seeds
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ripe bananas
1 cup white sugar
½ cup light brown sugar
½ cup margarine
3 eggs
½ teaspoon vanilla extract
1 cup vanilla yogurt
1 ripe pear, chopped

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
Fill muffin cups 1/3 of the way with batter.
Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 146.3 mg, Sugar 16.2 g

HEARTY BANANA AND YOGURT MUFFINS

Hearty Banana and Yogurt Muffins image

The perfect companion to a morning cup of coffee or afternoon tea. These hearty muffins are packed with healthy fibres and fruit! The recipe is extremely flexible (as forgiving) and can be customized to virtually any snack craving on a given day. A staple at mom's house.

Provided by Baker Gal

Categories Quick Breads

Time 17m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 2/3 cups flour (I use whole wheat)
1/4 cup ground flax seeds (optional) or 1/4 cup oat bran (optional)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or 1/4 cup margarine
1 1/4 cups granulated sugar (I use a little less)
1/4 cup applesauce
1 egg
1/4 cup yogurt (any flavour)
2 -3 mashed bananas
1 cup chopped fruit (see below for other options)

Steps:

Stir together flour, soda and salt in large bowl, put aside.
In a second bowl, cream together butter, sugar and egg.
Mix in yogurt, applesauce, bananas, and other chopped fruit.
Gently pour the flour mixture into the wet ingredients, and stir until moist. Do not overmix- lumps are a good thing!
Fill greased muffin pans pans 3/4 full and bake at 375F for 12-18 minutes. (bake time varies according to oven).
NOTE: OPTIONAL ADD-INS: any kind of chopped fruit works in this recipe including berries, apples, and pears. Other options are chocolate chips, raisins, or nuts. Be creative!

Nutrition Facts : Calories 208.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.3, Sodium 197.6, Carbohydrate 39.9, Fiber 1, Sugar 23.5, Protein 2.8

YOGURT BANANA MUFFINS

Yogurt Banana Muffins image

These are a delicious, easy way to use up those bananas that are on the way out. My children love these. The yogurt helps to make them moist. You can freeze these if you like. I have also used mini-loaf pans and baked for about 35 minutes.

Provided by jackieblue

Categories Quick Breads

Time 30m

Yield 96 mini-muffins, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
2 large eggs
3 large bananas, mashed (or 4, to taste)
1 (6 ounce) container vanilla yogurt (or plain Greek yogurt and 1 t vanilla)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips (optional)

Steps:

Preheat oven to 350, placing rack in lowest position.
Prepare mini-muffin tins with paper liners.
Cream sugar and butter in large bowl.
Mix in eggs with mixer until well blended.
Add bananas and yogurt, and beat until smooth.
Add baking soda and salt. Mix.
Fold in flour until it's all moistened.
Stir in chips.
Fill liners in pan about 3/4 of the way. I use a cookie scoop and they go quickly and turn out uniform.
Bake 20 minutes on bottom rack.

Nutrition Facts : Calories 147.1, Fat 4.7, SaturatedFat 2.8, Cholesterol 26.6, Sodium 192.8, Carbohydrate 24.6, Fiber 0.8, Sugar 12.9, Protein 2.3

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