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Posted By cindy On February 7, 2013 @ 6:18 am In breakfast,quick bread,Uncategorized | 19 Comments
Adapted from Donna Hay Modern Classics Book 2
Makes 12 regular muffins.
For tender and light muffins, be sure to mix the batter until the dry ingredients are just incorporated. Lumpy batter is okay, over-mixing the batter until it’s completely smooth will result in a chewy and dense muffin.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sugar
1/2 cup sunflower seeds plus more for sprinkling (optional)
1/2 cup plain yogurt (I used greek yogurt)
2 very ripe bananas, mashed with a fork
1/3 cup olive oil
1 teaspoon vanilla
Preheat the oven to 350*F. Spray/grease or line a muffin tin with paper cups.
Sift the flour, baking powder, cinnamon, sugar, and salt in a large mixing bowl. Toss in the sunflower seeds and mix to combine. In a large measuring cup whisk together the yogurt, banana, eggs, oil, and vanilla. Add the yogurt-banana mixture to the dry mixture and fold with a rubber spatula until just combined. Divide the batter between the 12 prepared muffin cups and bake in the center of the oven for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Can be stored in an airtight container for 3-4 days.
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