Blueberry Banana Crunch Muffins
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain or vanilla Greek yogurt
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- ½ cup ripe banana, mashed
- ½ cup banana, diced
- ½ cup chopped walnuts, optional
- ¾ cup pan-baked coconut spice granola
- 1 cup fresh or frozen blueberries, or preferred berries
Instructions
- Preheat oven to 350 degree F. Line muffin tin with paper liners or spray with cooking spray; set aside.
- In a medium bowl, whisk dry ingredients together – flour, sugar, baking powder, baking soda, and salt; set aside.
- In different medium bowl, stir together Greek yogurt, egg, milk, vanilla, and mashed banana. Using a spatula, fold the wet ingredients into the dry ingredients, being careful not to over mix.
- Gently fold in the diced bananas, walnuts, ½ cup granola, and blueberries, just until mixed.
- Spoon batter evenly into the prepared muffin tin, topping each with the remaining granola.
- Bake 25-30 minutes or until golden brown and a tester inserted in the middle comes out clean.
Notes
Nutrition per serving: Calories – 290; Total Fat – 9 grams; Protein – 6 grams; Carbohydrates – 32 grams; Fiber – 3 grams; Sodium – 195 milligrams