Healthy Smoothie Muffins
By: Meagan Meyer
Published: Tuesday, July 29, 2014 - 10:44am

Ingredients




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

Preparation

1 Preheat the oven to 350 degrees Fahrenheit. In a large bowel, mix in flours, baking soda and sugar. 2 In a separate bowl, mix banana, eggs, vanilla extract and greek yogurt. Pour wet ingredients into dry ingredients. Mix until evenly distributed. 3 Fold fruit into batter. 4 Place cupcake liner into muffin tins. Spoon out batter into each muffin tin til it is ⅔ full. 5 Bake in oven till the tops spring back to the touch, about 20 minutes. 6 Remove muffins and repeat process to make a total of 2 dozen muffins.

About

Moist, Low-Fat Banana Muffins stuffed with blueberries, strawberries, raspberries and mango.