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Whip up moist, fragrant banana muffins with crunchy pecans that are a real breakfast treat. Using VOSKOS® Vanilla Greek Yogurt in the batter enhances the creaminess and flavor of the muffins without adding too many calories.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3 ripe medium bananas, well-mashed
1/3 cup unsalted butter, melted and slightly cooled
1/2 cup VOSKOS® Vanilla Greek Yogurt
3/4 cup (packed) brown sugar
1 large egg, lightly beaten
1/2 cup chopped pecans

Directions

Preheat oven to 350°F. Line 12 muffin cups with liners.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl, mix together the mashed bananas, butter, VOSKOS® Vanilla Greek Yogurt, brown sugar and egg.

Add the flour mixture to the banana mixture. Mix just until incorporated, allowing batter to remain lumpy. Mix in the pecans.

Spoon the mixture into the prepares muffin cups. Bake 25 minutes, until browned and fragrant and a toothpick inserted in center of a muffin comes out clean.

Cool 5 minutes in pan on a cooling rack, then transfer to cooling rack and cool 10 more minutes before enjoying - these tasty banana muffins are very good warm, but not piping hot!

Nutrition

Serves: 12

Calories: 227
Total Fat: 9.3 g
Carbohydrate: 38.5 g
Protein: 3.9 g

Voskos®

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