My fiance Seth’s grandma goes by the name GmaT, as in Grandma Thomas. She is one of my favorite people. She is sweet, funny and is a fantastic cook! Seth has been raving about her cooking since I met him. Last weekend I mentioned to her that I made some banana bread and she sent me a recipe for banana muffins. All week I’ve been looking forward to trying it out and I finally had the chance today! They were so easy to make and really yummy! They are very soft and have a great flavor. They can be perfect as a snack or even for breakfast.
When making these muffins be sure to have really ripe bananas. Then instead of mashing them like you might for banana bread cut the banana into small chunks.
Here is the recipe:
1 1/2 C flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch salt, cinnamon & nutmeg
1 egg, beaten well
1 C. plain yogurt (I used lowfat greek)
1 C white sugar
1/3 C vegetable oil
1 1/2 very ripe bananas, roughly sliced or cut into little cubes
Preheat the oven to 400 degrees. Spray/grease a tin for a dozen muffins. Set aside.
In one bowl, sift together the dry ingredients. Set aside. In another bowl, mix together all of the wet ingredients. Pour wet ingredients into the large bowl of dry ingredients; mix well. Pour approximately 1/3 cup batter into each muffin cup. Bake for about 20 minutes, or until golden brown and a toothpick comes out clean.
After baked, let cool for 5-8 minutes. Then carefully remove each muffin and allow to cool on a cooling rack. Enjoy!
—–Makes 12 muffins
Calories: 202, Weight Watchers Points Plus Value: 6