Ingredients
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1⁄2 cup sugar (use 3/4 cup if your bananas are not ripe enough and kiwis are tart)
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2 cups flour
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1⁄2 teaspoon salt
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1 tablespoon baking powder
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1⁄2 teaspoon baking soda
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1⁄2 teaspoon ground cinnamon
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3⁄4 cup low-fat plain yogurt (plain or vanilla)
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6 tablespoons skim milk (or buttermilk)
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3 tablespoons canola oil
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1 egg
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Directions
Prep Time: 20 m | Cook Time: 35mins | Serves: 12
Banana and Kiwi Muffins,“These are moist and yummy, not too sweet – perfect for breakfast or a light snack. Makes 12 muffins or 24 mini muffins.”,This recipe was delicious.! It made 21 very moist muffins. I used organic Einkorn flour, 3/4 cup of coconut sugar and 3 TB of organic Olive Oil, I used whole milk and Greek yogurt. Even though it seemed like 25 minutes was long as they were dark on the edges, they were very moist inside and was hard to keep from eating them completely up!,Amazing! For dietary reasons made these GF with Red Mill GF mix. Also substituted coconut sugar in place of the cane sugar. My GF family members are acclaiming these as the best GF muffins they have ever had!
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Steps
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1
Done
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Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside. |
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2
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Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET). |
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3
Done
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Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok. |
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4
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Now stir in chopped kiwi gently; you may also add chopped nuts if you like. |
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5
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Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins). |
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6
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Cool in pan for 10mins, then remove and cool thoroughly on wire rack. |
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