Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories62.2 kcal (3%)
Total Fat0.5 g (1%)
Carbs12.8 g (5%)
Sugars1.9 g (2%)
Protein1.7 g (3%)
Sodium92.2 mg (5%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Sift the flour and baking powder into a bowl beforehand. Then in another bowl beat the egg with a foam mixer, then add the sugar and beat until white and the consistency of cream.


Step 2
When ready, add the vanilla, oil and yogurt, then mix again briefly until smooth. Then gradually add the flour until you get a smooth and thick mixture.
Step 3
In a bowl with a fork, mash the bananas and add them to the mixture, just gently stirring with a fork to mix well. Allow the oven to preheat to 180 degrees, during which time distribute the mixture on your molds.



Step 4

I used a Teflon mold and paper cups. Fill up to 3/4 of the whole form so that they can have a place when they swell during baking. With my shapes, 16 muffins came out, but if yours are bigger or smaller, the number will vary.

Step 5

Bake for about 25 minutes, but still watch them. Check with a toothpick. For better baking, place them on a lower rack.


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