Happy summer everyone! I can't believe it's here already! I hope those of you who are experiencing the same heat wave that we are in Nashville are staying cool! Whew! It's HOT!
Now that its summertime, we have been picking berries like crazy. Blackberries, raspberries AND blueberries! Here's my version of a healthy muffin recipe, utilizing all those berries!
Here's what you need:
- 1 Cup of Gluten Free Bisquick (or any other Gluten Free baking mix)
-One 5.3 oz container of Greek yogurt (I used blueberry flavor)
-3/4 Cup mashed bananas
-2 Cups mixed berries
-1/3 Cup milk
-1/2 tsp of cinnamon
-juice from one lemon
-First, mix the yogurt and egg together
-Next, add the milk and bananas
-Then add the mix and cinnamon
-Lastly, add the berries and lemon juice
-Spray muffin tin or loaf pan with gfree non-stick oil spray
-Divide batter evenly, leaving a little room for the dough to spread
Bake at 350 for 20 minutes.
(I made these in a convection oven, so times and temp may vary a little bit)
I loved how these turned out! Not overly sweet, but still great for an afternoon snack or a quick, on-the-go breakfast!
Of course, these can be made so many different ways. You could change up the types of berries used and use a different flavor of greek yogurt every time! There's so many possibilities!
I would love to hear what you think and what variations you try! Let me know!
And most importantly, have fun!