Healthy Smoothie Muffins

Since school is going back in session soon, I wanted to come up with some make ahead breakfasts that are also healthy. I called this a smoothie muffin because of the amount of fruit in this recipe. It is almost like having a smoothie in a muffin! There is also no fat in this muffin, I used only greek yogurt. So you can feel good about serving these muffins to your family.

Mash the banana. The recipe calls for four bananas so that you get a good banana flavor in the muffins.

The batter finished with all of the fruit mixed in.

Spoon the batter into the muffins tins, filling it up 2/3 full.

The muffins take 20 minutes to cook and you can tell they are done when they spring back when touched.

Healthy Smoothie Muffins

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Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Moist, Low-Fat Banana Muffins stuffed with blueberries, strawberries, raspberries and mango.
Author: Meagan {I Eat Therefore I Cook} Serves: 24
Ingredients

• 1¼ cups Whole Wheat Flour
• 1¼ cups All Purpose Flour
• 1 TSP Baking Soda
• ¾ cup Sugar
• 4 ripe bananas, mashed
• 2 eggs, beaten
• ½ cup Nonfat Plain Greek Yogurt
• 2 TSP Vanilla Extract
• ½ cup Raspberries, Halved
• ½ cup Strawberries, Sliced and then Halved
• ¼ Cup Blueberries
• ½ Cup Mango, Finely Chopped

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. In a large bowel, mix in flours, baking soda and sugar.
2. In a separate bowl, mix banana, eggs, vanilla extract and greek yogurt. Pour wet ingredients into dry ingredients. Mix until evenly distributed.
3. Fold fruit into batter.
4. Place cupcake liner into muffin tins. Spoon out batter into each muffin tin til it is ⅔ full.
5. Bake in oven till the tops spring back to the touch, about 20 minutes.
6. Remove muffins and repeat process to make a total of 2 dozen muffins.

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