Ingredients
24
24 servings
- •1 cup all-purpose flour
- •1 cup whole wheat flour
- •¼ cup ground flax seeds
- •½ teaspoon baking soda
- •½ teaspoon baking powder
- •½ teaspoon salt
- •2 ripe bananas
- •1 cup white sugar
- •½ cup light brown sugar
- •½ cup margarine
- •3 eggs
- •½ teaspoon vanilla extract
- •1 cup vanilla yogurt
- •1 ripe pear, chopped
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
- Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
- Fill muffin cups 1/3 of the way with batter.
- Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.
Nutritional Facts
Per 24 servings
- Calories: 156
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 2g
- Protein: 3g
- Sugar: 16g
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