The recipe Greek Yogurt Muffins

Made From Scratch Recipes

Greek Yogurt Muffins recipe is a Snack meal that takes several minutes to make. If you enjoy for Snack, you will like Greek Yogurt Muffins!

Greek Yogurt Muffins

Greek Yogurt Muffins Recipe
Greek Yogurt Muffins

A healthier alternative to regular muffing mix

What Course Is Greek Yogurt Muffins?

Greek Yogurt Muffins is for Snack.


How Long Does Greek Yogurt Muffins Recipe Take To Prepare?

Greek Yogurt Muffins takes several minutes to prepare.


How Long Does Greek Yogurt Muffins Recipe Take To Cook?

Greek Yogurt Muffins takes several minutes to cook.


How Many Servings Does Greek Yogurt Muffins Recipe Make?

Greek Yogurt Muffins makes 10 servings.


What Are The Ingredients For Greek Yogurt Muffins Recipe?

The ingredients for Greek Yogurt Muffins are:

1 medium (7" to 7-7/8" long) Banana, fresh
1 tsp Vanilla Extract
.5 tsp Baking Soda
.5 tsp Baking Powder
1 cup Flour - Gold medal all purpose flour
1 cup, sliced Strawberries, fresh
6 oz Fage Total 0% Fat Free Plain Greek Yogurt
6 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g)
0.33 cup Egg White (Naturegg Simply Egg Whites) Per 1/4 cup (about 2 whites)


How Do I Make Greek Yogurt Muffins?

Here is how you make Greek Yogurt Muffins:

Preheat oven to 350. Spray a regular muffin tin with non stick spray. In a bowl mix the egg and brown sugar. Add in the yogurt, vanilla, and mashed banana and beat for 1 min. Stir in flour, baking soda & baking soda. Fold in the berries. Divide into 10 muffin tins, each tin will hold 2 heaping tbsp of batter. Bake for 20-25 min. Serving Size: Makes 10 muffins - 1 muffin is a servingNumber of Servings: 10Recipe submitted by SparkPeople user BIBICHAN1.


What's The Nutritional Info For Greek Yogurt Muffins?

The nutritional information for Greek Yogurt Muffins is:

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 76.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 107.4 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.1 g

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