Purple Veggie, Yogurt & Oat Muffins
With ingredients like nonfat yogurt, oats, banana and a purple vegetable juice that combines purple carrots, beets and apples, these muffins are moist, low in fat, and a good source of Vitamin C. With tasty flavor from juice, yogurt, and a pantry shortcut, these breakfast muffins give you lots of flavor without all the work.
serves
12
people
Ingredients
cost per recipe: $4.30
The price is determined by the national average.
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1
package (about 15 ounces) banana nut muffin mix
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1 1/2
cups uncooked old fashioned oats
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1
cup V8® Veggie Blends Purple Power
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1
large banana, mashed
-
1/4
cup vanilla nonfat Greek yogurt
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2
egg
How to Make It
Step 1
Heat the oven to 400°F. Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.
Step 2
Reserve 1/4 cup oats. Stir the muffin mix, remaining oats, juice, banana, yogurt and eggs in a large bowl just until combined. Spoon the batter into the muffin-pan cups. Sprinkle with the reserved oats.
Step 3
Bake for 15 minutes or until a toothpick inserted in the centers of the muffins comes out clean. Remove the muffins from the pan and let cool on a wire rack for 10 minutes.
Recipe Tips
- To make parchment muffin-cup liners, use 5-inch squares of parchment paper and press into the bottoms and up the sides of the muffin-pan cups before adding the batter.
