Muffins

Easy Banana Muffins

49
12
1½ cups (180g) all-purpose flour
½ tbsp baking powder
¼ tsp baking soda
¼ tsp freshly ground nutmeg
¼ tsp salt
5 tbsp (70g) butter, softened
½ cup (100g) packed light brown sugar
1 large egg
¾ cups plain low-fat yogurt
¾ cups roughly mashed bananas
½ cup chopped walnuts
Preheat the oven to 190°C. Adjust the oven rack to lower middle position and prepare the muffin tins, lined with paper cases. Mix the dry ingredients in a bowl and set it apart. Cream butter and light brown sugar until light and fluffy. If short in time, you can also melt the butter and then proceed as normally. Add the egg and beat well. Beat in one-half of dry ingredients, and when the mixture is smooth, beat in a part of the yogurt. Continue with the dry ingredients, alternating with yogurt, until incorporated. You can perfectly do all this without a mixer or a food processor, just with a wooden spoon. Fold bananas and walnuts into finished batter. Divide the batter evenly among muffin cups and bake until muffins are golden brown, and that should be around 25-30 minutes. Check with a wooden stick and cool on a wire rack. Don’t cover the muffins until completely cooled, if you want them to hold the crispy crust.
Nutritions

Calories
94

Sodium
133mg
5% DV

Fat
4g
6% DV

Protein
2g
5% DV

Carbs
9g
3% DV

Fiber
1g
5% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

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Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.