I love breakfast muffins, especially the crunchy top portion. But they are almost always so indulgent I certainly can’t enjoy more than one. This is a lightened muffin made with yogurt and bananas. It is full of breakfast-y flavors, but you can easily substitute ingredients and add-ins to suit your preferences. If you don’t have bananas on hand, double the yogurt called for in the recipe.
Orange Banana Nut Muffins
2 cups all-purpose flour (or use half whole wheat flour or cornmeal)
¼ cup sugar
½ tsp salt
1 tbsp baking powder
3/4 cups lowfat plain or flavored yogurt (or substitute sour cream)
1 tsp vanilla
3 tbsp canola oil or butter, melted
1 mashed banana (you may need another 1/2)
1 tsp orange zest
1/2 cup chopped nuts, optional
1 cup any berries, fresh or frozen
½ cup dried fruit or banana chips
½ cup chips, such as chocolate, white chocolate, butterscotch or peanut butter
1 tsp sweet spices (cinnamon, nutmeg, cardamom)
- Preheat the oven to 400 degrees F.
- Mix the flour, sugar, salt, zest and baking powder in one bowl.
- Beat together the egg, yogurt or sour cream, vanilla, banana and butter in another bowl.
- Combine the wet ingredients with the dry until just moistened.
- Fill each cup in the muffin tin 2/3 full with batter.
- Bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.