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.

Purple Vegetables, Yogurt & Oat Muffin Recipe

Prep: 15 minutesBake: 15 minutesCool: 10 minutesMakes: 12 servings (1 muffin each)

  • 1 package (about 15 ounces) banana nut muffin mix
  • cups uncooked old fashioned oats
  • 1 cup V8® Veggie Blends Purple Power Juice Blend
  • 1 large banana, mashed
  • ¼ cup Dannon® Light & Fit® Vanilla Greek Nonfat Yogurt or Dannon® Light & Fit® Vanilla Nonfat Yogurt
  • 2 eggs
  • 1Heat the oven to 400°F. Spray 12 (2 ½-inch) muffin-pan cups with vegetable cooking spray.
  • 2Reserve ¼ cup oats. Stir the muffin mix, remaining oats, juice blend, banana, yogurt and eggs in a large bowl just until combined. Spoon the batter into the muffin-pan cups. Sprinkle with the reserved oats.
  • 3Bake 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.
  • 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.

Nutrition Values Per Serving Using Dannon® Light & Fit® Vanilla Greek Nonfat Yogurt: Calories 72, Total fat 1.5 g, Saturated fat 0.3 g, Cholesterol 31 mg, Sodium 22 mg, Total carbohydrate 12 g, Dietary fiber 1 g, Protein 2 g, Vitamin A 4 %DV, Vitamin C 10 %DV, Calcium 2 %DV, Iron 6 %DV

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