Healthy Small Batch Banana Muffins

Name: Healthy Small Batch Banana Muffins
Yield: 6
Ingredients: 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this); 1/2 tsp baking powder; 1/4 tsp baking soda; ⅛ tsp salt; 1/2 tsp unsalted butter or coconut oil, melted; 1 tsp vanilla extract; 2 tbsp (30g) plain nonfat Greek yogurt; 6 tbsp (100g) mashed banana (see Notes!); 1 tbsp (15mL) pure maple syrup; 1/4 cup (60mL) nonfat milk

Healthy Small Batch Banana Muffins was pinched from <a href="https://amyshealthybaking.com/blog/2018/03/14/healthy-small-batch-banana-muffins/?utm_source=feedburner" target="_blank" rel="noopener">amyshealthybaking.com.</a>

"These are the best banana muffins I’ve ever made! They’re really tender and full of bright fruit flavor. Plus I love that there are virtually no tempting leftovers to worry about! The leftover muffins will keep for at least two days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator...."

INGREDIENTS

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1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)

•

1/2 tsp baking powder

•

1/4 tsp baking soda

•

⅛ tsp salt

•

1/2 tsp unsalted butter or coconut oil, melted

•

1 tsp vanilla extract

•

2 tbsp (30g) plain nonfat Greek yogurt

•

6 tbsp (100g) mashed banana (see Notes!)

•

1 tbsp (15mL) pure maple syrup

•

1/4 cup (60mL) nonfat milk

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