Tuesday, July 02, 2013

Recipe: Smoothie Muffins

I recently altered my favorite blueberry-banana muffin recipe to be a bit more healthy and use up some ingredients... The result was what I am now calling Smoothie Muffins because they use a lot of smoothie ingredients--clever, I know! They are super delicious; both moist and healthy (ish?).

Smoothie Muffins

1  c all purpose flour
1 c whole wheat flour
3/4 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c oil (or 1/2 melted butter if you are devilish)
2 eggs
dash of vanilla
6 oz greek yogurt (I used "honey" flavor but vanilla or plain would work well too)
1 banana, mashed
1 1/2 c both blueberries and raspberries, frozen (don't thaw) or fresh

Combine dry ingredients (flour through salt). In a separate bowl combine oil, yogurt, eggs, and vanilla. Blend dry and wet ingredients until moistened throughout. Fold in fruits. Spoon into prepared muffin tins. Bake in pre-heated oven at 400 degrees for 18-22 minutes. Makes 12 regular muffins + 6 mini muffins... or 18 not-as-full regular muffins.

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