"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients." — Egg Farmers of Ontario
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bran cereal (such as Kellogg's® All Bran® Original)
1 1/2 cups
chopped nuts and/or raisins
packed brown sugar
I found it was a great recipe that fit our family perfectly. Thanks you for sharing.
This recipe was really good, you can really taste the bananas. My family enjoyed these too.
I followed this recipe exactly, and it was great. You can't taste the bran cereal, the yogurt does change the texture making the muffins a bit stretchy but that's excpected with the yogurt substitution, next time I make them i'd add a tsp of vanilla for flavor. A few tips: I filled the cupcakes 3/4 full, and still had batter left over for another 3 cupcakes, so I'd say the recipe makes more like 15 cupcakes:), but they rose perfectly. I don't have a convection oven and 16 minutes without liners, 17 minutes with, was the perfect baking time. I'd also recommend a crumb topping:) Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Yogurt Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 82
See how to make simple but delicious banana muffins.
The crumb topping makes these muffins extra yummy.
These muffins are a quick, easy treat for breakfast any day.