With fresh banana flavor and ultimate fluffiness, these no-added-sugar muffins are perfect for kids breakfast, lunch or snack. They’re easy to stir together and store so well.
1
– Flour – Cinnamon (optional) – Baking powder and baking soda – Banana – Yogurt – Butter – Eggs – Vanilla extract
2
Mash the banana well with a fork. Try to get it smooth to avoid having lumps in the baked muffins.
3
In a bowl, stir together the banana, yogurt, eggs, butter, and vanilla. Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
4
In another medium bowl, stir together the flour, baking powder, baking soda, and salt. Gently stir the yogurt mixture into the flour mixture.
5
Divide batter among the prepared muffin tin, using about 2 tablespoons batter in each cup. It will fill about to the edge.
6
Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
7
Remove from oven, then transfer muffins to a wire rack to cool fully. Once cooled, store in an airtight container for up to 3 days at room temperature.
Click the link below to see the full recipe, more tips and possible dietary replacements.