Healthy Smoothie Muffins
1¼ cups Whole Wheat Flour
1¼ cups All Purpose Flour
1 TSP Baking Soda
¾ cup Sugar
4 ripe bananas, mashed
2 eggs, beaten
½ cup Nonfat Plain Greek Yogurt
2 TSP Vanilla Extract
½ cup Raspberries, Halved
½ cup Strawberries, Sliced and then Halved
¼ Cup Blueberries
½ Cup Mango, Finely Chopped
Preheat the oven to 350 degrees Fahrenheit. In a large bowel, mix in flours, baking soda and sugar.
In a separate bowl, mix banana, eggs, vanilla extract and greek yogurt. Pour wet ingredients into dry ingredients. Mix until evenly distributed.
Fold fruit into batter.
Place cupcake liner into muffin tins. Spoon out batter into each muffin tin til it is ⅔ full.
Bake in oven till the tops spring back to the touch, about 20 minutes.
Remove muffins and repeat process to make a total of 2 dozen muffins.