I know a lot of people don't love snow, but I LOVE snow!! It is beautiful, magical, exciting and just makes me happy! Having a day where you are forced to be stuck inside reading, relaxing and baking is an added bonus. The DC area got an unexpected amount of snow on Monday, President's Day. The forecasters predicted 1-3" of snow and we ended up without about 7-8!" While snowed in, I searched for a new recipe, which I found on Gather For Bread's website (www.gatherforbread.com). So, I tested out the Blueberry Banana Muffins that are healthy and very tasty.
Here is the recipe:
Skinny Whole Wheat Blueberry Banana Muffins
Ingredients:
- 8 ounces Greek yogurt, plain or blueberry
- 3 Tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup frozen blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl mix together the Greek yogurt and honey until thoroughly combined. Mix in eggs, vanilla and banana. Scrape down sides of bowl and mix until combined. Stir in flour, baking powder, baking soda and salt until there are no dry patches remaining. Stir in frozen blueberries.
3. Using an ice cream scoop or large cookie scoop, scoop batter in greased or paper lined muffin pan. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Notes:
Keeps at room temperature for up to 3 days. For extended storage freeze in a ziptop bag or freezer container for up to 2 months.
**Aren't the muffin liners so cute?!**
xo, Jessica
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