Ingredients:

2 cups Greek yogurt (you can use your favorite yogurt)
1 cup chopped strawberries
1 cup blueberries
1/2 cup granola
Honey (optional) . Stir) until well blended and sweetened to your liking
Add fruit:
Gently fold strawberries and blueberries into yogurt mixture. Be careful not to overdo it as the bright colors of the fruit will look unsightly.
Place in the pan:
Line a square or rectangular baking tray with baking paper, leaving the edges free. This makes it easier to remove blocked bars later.
Pour the mixture:
Pour the yogurt-fruit mixture into the prepared bowl. Use a spatula to spread evenly. Add the
Granola: Sprinkle the
Granola over the yogurt mixture. You can gently press the back of the spoon to check if it sticks.
Cooling:
Cover the baking dish with plastic or aluminum foil to prevent the sticks from burning. Place in the refrigerator and chill for at least 4-6 hours or until firm.
Cut into strips:
Once the yoghurt mixture has cooled, remove it from the refrigerator. Use a piece of parchment paper to lift the frozen crust from the sheet and place it on a cutting board.
Cut into bars:
Cut the frozen yogurt mixture into desired size bars or squares using a sharp knife. If you want, you can also cut them into fun shapes using cookie cutters.
To serve and enjoy:
Place frozen yogurt bars on a plate or baking tray. If desired, drizzle honey on top to sweeten. Serve immediately and enjoy the delicious and refreshing yogurt bar!
Store:
If you have leftovers, keep frozen yogurt bars fresh by storing them in an airtight container or ziplock bag in the refrigerator. They have to last a month but they are delicious; They can’t last long!To make Banana Spice Muffin Mix, combine 1 box of Betty Crocker Spice Muffin Mix, 1 cup of Libby’s 100% Pumpkin, and 2 bananas until smooth. Pour the mixture into the baking molds and bake at 350F for 25 minutes. Let cool and serve
Ingredients:

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking powder
1/2 tea spoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground
1/4 teaspoon of ground ginger
1/2 cup of unsalted, coarse salt
1 cup of
2 large eggs
1 cup pureed ripe bananas (about 2-3 bananas)
1 cup pureed frozen bananas
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup dried raisins or raisins (( optional)

Directions:

Preheat your oven to 350°F. line muffin tins with parchment paper or lightly grease
In a medium mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, baking soda, salt, and allspice. Combine cinnamon, hazelnuts, nutmeg and ginger). Set the dry mixture aside.
In a large mixing bowl, beat the light butter and sugar until light and fluffy.
Add the eggs one by one to the butter-sugar mixture and beat well after each addition.
Mix mashed banana puree, pumpkin puree and vanilla extract until well combined.
Gradually add dry ingredients to wet mixture and mix until combined. Be careful not to overdo it; It is good if there are small amounts of lumps.
If you are using nuts or dried fruits, coat them with the batter now.
Spoon the batter into the prepared cups, filling each one one-third full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out.
Let the muffins cool in the tins for 5 minutes and then place them on a rack to cool completely.