Banana Bread Muffins
This light, airy, and moist banana bread recipe is easy to make.
Servings 12 muffins
Preheat the oven to 350° Fahrenheit. Line a muffin tin with paper muffin liners (or grease the muffin pan).
Mash one banana with a fork. Dice the other banana into small pieces.
Reserve 2 tablespoons each of slivered almonds and of chopped white chocolate.
Use a small food processor to coarsly chop the white chocolate chips.
MAKING THE BATTER
Use a large bowl and combine mashed banana, eggs, yogurt, and sugar. Use a hand mixer and blend the ingredients until you have a smooth batter.
Use a second bowl and combine the self-rising flour, cinnamon, and
Spoon in about ⅓ cup of the batter into each muffin cup
Sprinkle the batter of each muffin with the reserved shredded chocolate and slivered almonds
Bake for 30 minutes at 350° Fahrenheit. Insert a toothpick to check for doneness
Calories: 159kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Calcium: 49mg | Iron: 1mg