Banana Berry Muffins

• 3 whole Medium, Ripe Bananas, Peeled
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 2/3 cups Granulated Sugar
• 1/2 cups Plain Fat-free Greek Yogurt
• 1/2 cups 2% Milk
• 1 cup All-purpose Flour
• 2/3 cups White Whole Wheat Flour
• 1/4 cups Golden Milled Flaxseed
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 pinch Table Salt
• 1/2 teaspoons Cinnamon
• 1 cup Fresh Blueberries
• 1 cup Fresh Raspberries
• 15 whole Fresh Blueberries For Topping
• 15 whole Fresh Raspberries For Topping

1. 1. Preheat oven to 350 F.
2. 2. In a medium sized mixing bowl, thoroughly mash the ripened bananas.
3. 3. Add eggs, vanilla, sugar, yogurt and milk and whisk until smooth.
4. 4. In a separate bowl, combine flours, flax seed, baking powder, baking soda, salt and cinnamon.
5. 5. Gently stir the flour mixture into the wet ingredients, being careful not to over mix.
6. 6. Fold in the 2 cups of berries.
7. 7. Evenly divide batter among lined baking pan cups. I filled each cup almost to the top and ended up making 15 standard size muffins (see note).
8. 8. Top each muffin with a raspberry and blueberry.
9. 9. Bake 25 minutes or until a toothpick inserted in the center of one removes cleanly.
10. 10. Enjoy!
11. Note: Make sure to pour a half tablespoon or so of water into any empty baking cups to ensure even heating.

bananas, eggs, vanilla, sugar, greek yogurt, milk, allpurpose, flour, ubc, baking powder, baking soda, salt, cinnamon, fresh blueberries, fresh raspberries, blueberries, fresh raspberries for

Taken from tastykitchen.com/recipes/breads/banana-berry-muffins-3/ (may not work)