Banana Yogurt Muffins

Once again, I had bananas that got a bit too ripe before we had a chance to eat them. I have some frozen along with other fruits to use in my Yonanas, but STILL had some left! This is just another easy variation on Banana Muffins......and very low in P+!!!

BANANA YOGURT MUFFINS

Makes 12 Muffins

1 Muffin = 2 PointsPlus®

3 medium ripe bananas, mashed
½ cup fat-free egg substitute
½ cup unsweetened applesauce
½ cup fat-free plain Greek yogurt
½ cup brown sugar, lightly packed
2 tsp vanilla
1 cup white whole wheat flour
½ cup all-purpose flour MINUS 1 TBSP
1 tsp baking soda
½ tsp salt
½ tsp cinnamon

Preheat oven to 350º. Either line a muffin tin with liners or spray lightly.

Don't forget to spray the muffin tin on your dishwasher door to save cleanup!



Place the bananas in a large mixing bowl and mash them with a fork.

Add the egg substitute, applesauce, brown sugar and vanilla to the mashed bananas; mix well

Add the flours, baking soda, salt and cinnamon; mix just until the flours are incorporated.

Spoon the batter evenly into the muffin tin. Bake for 20 – 25 minutes until the tops of the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.

MY SPIN: Everyone knows I love cinnamon, so my ½ tsp was more like 1 tsp.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan