Banana-Raspberry Muffins

Yet another muffin offering! I seem to be going wild for muffins right now; could be the fact that my son is turning into a late-night snacking machine, and since he is a very slender young man, with a pretty spare appetite due to his medication, I try to have healthy snacks available for him. This is most definitely not an original recipe; lots of other bloggers have bananaberry muffin recipes floating around, and I am sure that a few got all mushed together in my head to help create this one.

Banana-Raspberry Muffins
Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp  cinnamon
2 ripe mashed bananas
2 eggs
2/3 cup brown sugar
3 tbsp canola oil
3 tbsp low fat plain yoghurt
1 teaspoon vanilla extract
1 1/2 cups raspberries (I use frozen)

Directions:
 Preheat oven to 400°F
Grease or line 12 muffin cups.
In a large bowl, sift together dry ingredients with a wooden spoon until almost blended and make a well.
Beat bananas, eggs, brown sugar, butter and vanilla in a bowl until well mixed. Add to dry ingredients and
stir just until combined.  Gently fold in berries
Spoon into prepared cups evenly. Bake 20-25 minutes or until golden. Cool on wire rack.
Makes 12 good-sized muffins

Nutritional Analysis:
 Amount Per Muffin
  Calories     216.4
  Total Fat     4.9 g
          Saturated Fat     0.7 g
          Polyunsaturated Fat     1.4 g
          Monounsaturated Fat     2.5 g
  Cholesterol     31.4 mg
  Sodium     202.1 mg
  Potassium     206.4 mg
  Total Carbohydrate     43.5 g
          Dietary Fiber     2.3 g
          Sugars     19.3 g
  Protein     4.6 g