Fall is officially here! And, among other exciting things, that means muffin season. Lots and lots of muffins. These muffins really are pretty healthy, with natural sweeteners and a boost of protein, and make for excellent on-the-go, bite-sized snacks and breakfasts.
Yield: approximately 25-30 mini muffins
– 4 very ripe bananas
– 1/2 cup plain, vanilla, or honey flavoured Greek yogurt (I used 0% M.F.)
– 1 single serving container of applesauce
– 1 egg
– 1 1/2 cups whole wheat flour
– 1tsp baking soda
– 1 tsp natural vanilla extract
– 1/2 cup maple syrup
– 2 tbsp olive oil
– ~ 1/2 cup firm cream cheese
Optional: crushed pecans to top
1) Preheat oven to 350°F and mash bananas in a large mixing bowl using a fork.
2) Mix in yogurt, applesauce, and the egg, and stir until combined with mashed bananas.
3) Add the flour, baking soda, vanilla extract, maple syrup, and olive oil to the mixture and stir until well combined.
4) Spray mini muffin tins with cooking spray and spoon the mixture into the tins until each is about ¾ full.
5) Break off thimble-sized chunks of cream cheese and poke into the center of muffin batter.
6) Sprinkle the top of each uncooked “muffin” with crushed pecans, if desired.
7) Bake for 18-20 minutes, let cool slightly, and enjoy warm or at room temperature. Store in airtight container for up to a week, or freeze for later use.