Recipe
Side Dish
Banana and Strawberry Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¾ c. uncooked Hy-Vee quick oats, divided | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 1 c. Hy-Vee flour | ||
| ½ c. Hy-Vee sugar | ||
| 1 tbsp. baking powder | ||
| 1 (6 oz) container Hy-Vee fat-free strawberry yogurt | ||
| 2 egg whites | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 1 c. diced bananas (about 2 bananas) |
Directions
- Heat oven to 400 degrees. Line 12 medium muffin cups with baking cups.
- Combine 1/4 cup oats and brown sugar in a small bowl. Set aside.
- In a medium bowl stir together remaining oats, flour, sugar and baking powder.
- In a separate bowl, combine yogurt, egg whites and oil. Mix well. Stir into dry ingredients until moistened.
- Gently stir in banana.
- Fill muffins 3/4 full and sprinkle with oat/brown sugar mixture.
- Bake 20 minutes. Cool muffins in pan 5 minutes after removing from pan.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 33g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 10%