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Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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¼ cup ground flax seeds
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 ripe bananas
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1 cup white sugar
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½ cup light brown sugar
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½ cup margarine
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3 eggs
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½ teaspoon vanilla extract
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1 cup vanilla yogurt
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1 ripe pear, chopped
Directions
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Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
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Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
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Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
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Fill muffin cups 1/3 of the way with batter.
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Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.
Cook's Note:
If desired, crush some granola cereal or a granola bar and sprinkle over the batter before baking.
Nutrition Facts (per serving)
156 | Calories |
5g | Fat |
26g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 156 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 24mg | 8% |
Sodium 146mg | 6% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 5% |
Total Sugars 16g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 38mg | 3% |
Iron 1mg | 4% |
Potassium 118mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.