The original title was Banana, Blueberry, Cinnamon & Strawberry Yogurt Muffins, a mouthful by any means. So I shortened the title a little to make it fit better!
My kids have been participating in the President’s Choice Cooking School (Superstore/Loblaws) since they were both 3 years old. Inexpensive and fun with food. Sometimes they find new foods they enjoy, other times not so much. In the end it’s always about the FUN. This recipe comes from one of those cooking classes (another paper recipe now officially recycled).
When it comes to muffins I like to make the mini muffin version…easier for little hands to hold and eat. I found there was too much oil in the original version of the recipe so I’ve cut it back to 1/2 cup. It’s still too much in my opinion and so next time I may substitute apple sauce for some of the oil.
The photo below is my “Leaning Tower of Muffins”! I chose the flat ones for this shot. Taking food photos is fun, let’s just hope I get better at it!
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 cups strawberry yogurt
- 1 egg
- 1/2 cup canola oil
- 2 large bananas mashed
- 1 cup frozen or fresh blueberries
- 1-2 tsp cinnamon
- Mini Muffin Tins
- Preheat oven to 350.
- Lightly spray mini muffin tins with pam. Combine Yogurt, egg, oil, mashed bananas and blueberries in a large bowl.
- In another bowl mix together your baking powder, salt, brown sugar, flour and cinnamon stirring until combined. Add dry mixture into wet mixture stirring until just moistened.
- Spoon batter into muffin tins. Bake 15 minutes or until an inserted toothpick comes out clean.