INGREDIENTS
1 ½ cups all-purpose flour
1 teaspoon baking powder (increase to 1 ½ teaspoons if using applesauce instead of eggs)
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs (substitute ½ cup applesauce for egg-free version)
1 ½ cups ripe mashed banana (about 3 medium)
½ cup Greek yogurt
½ cup light brown sugar
1 teaspoon vanilla extract
1 ½ cup fresh blueberries
INSTRUCTIONS
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk the eggs until blended.
- Whisk in the banana, yogurt, brown sugar, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain.
- Fold in the blueberries.
- Divide the batter in the prepared muffin tin.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Adapted from feelgoodfoodie.net
