Simple, nutritious muffins We enjoy them as a snack because they are flavorful, low fat, and fiber-rich thanks to the ground flax seeds! What more do you need?
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
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
Instructions
- 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.
- If desired, crush some granola cereal or a granola bar and sprinkle over the batter before baking.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 146 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe because it is very flexible and allows me to use what I typically have on hand with great results! I did not use flax seed but did add chopped walnuts, golden raisins and semi sweet chocolate chips. I used 2% Green plain yogurt and only un bleached flour. Sometimes I add a simple orange glaze before serving. It is an awesome base for a variety of cakes.
No changes and they were delicious
These were very good. I chose them because I had pear and banana to use, and I wanted a healthy breakfast/snack food. I did need to cook them a little longer, or perhaps next time I’ll bake them at 350. The muffins were moist and flavorful. Thanks for the recipe, Danielle.