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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 12 servings |
||
| Calories 197 | ||
| Calories from Fat 40 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 260mg | 10% | |
| Potassium 212mg | 6% | |
| Total Carbohydrate 36.0g | 11% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 15.9g | ||
| Protein 4.1g | 8% | |
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Ingredients
- 1/2 cup sugar (use 3/4 cup if your bananas are not ripe enough and kiwis are tart)
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup low-fat plain yogurt (plain or vanilla)
- 6 tablespoons skim milk (or buttermilk)
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed
- 3 ripe kiwi, chopped into small cubes
Directions
1
Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside.2
Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET).3
Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok.4
Now stir in chopped kiwi gently; you may also add chopped nuts if you like.5
Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins).6
Cool in pan for 10mins, then remove and cool thoroughly on wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Tropical > Bananas
- Main Ingredient > Fruit > Tropical > Kiwifruit
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Gifts
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: ladypit
On Apr 20, 2009
These were ok. Not phenomenal, the taste was a little bland to us. My year old loved them, though, which is always a good thing. Thanks for posting.
From: Chef #726952
On Mar 14, 2009
These were a huge hit! Moist and light with a different but delicious flavour. Will make these regularly, especially since they are best with very ripe fruit.
From: BestTeenChef
On Nov 3, 2005
Very Good Muffins! I followed this recipe to a T and they turned out great! I don't know whow big your muffin pan but i got 12 mini muffins and 9 large muffins! I also didn't have enough fresh bananas so i used 2 frozen ones and the banana flavor spread threw out the muffin. Very Good~Next time though i'll only make half of the recipe since there is only me who eats muffins!
From: *Parsley*
On Jul 4, 2005
Wonderfully moist muffins. I used the buttermilk and the vanilla yogurt. This is a keeper! Thanx for posting this one!
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