Healthy Banana Muffins Recipe made with bananas, Greek yogurt, 100% whole grain ivory wheat organic flour, fine pastry flour, & organic blue agave for a melt in your mouth moist & delicious low fat breakfast idea
Preheat oven to 350 degrees.
Make glaze and set aside.
In the mixing bowl with the dry ingredients, create a well in the center. Add wet ingredients inside well and COMBINE dry & wet ingredients using a wooden or rubber spoon. Mix until combined. DO NOT OVER MIX. Fold in add-in if you'd like.
Fill each cupcake pan about half full with the batter. If you'd like add a few chocolate chips on top of each cupcake.
Place in oven. After 12-15 minutes check for doneness with a toothpick. If the toothpick comes out clean, they are done. Or, gently press a muffin top with your finger. If the muffin springs back, they are done. DO NOT OVER BAKE.
When done, remove from oven and place on a cooling rack and let cool for about 10 minutes. When done drizzle each muffin with glaze. If they are not completely cool, the glaze will melt away.
If you have muffins left over, you can store in an air tight container on the counter top for a day or in the fridge.
If you do not have a muffin pan. A cupcake pan will work just as fine. Prepare your cupcake pan with cupcake liners.
**Please note: Nutritional values serve as a guide only as values may vary.
Note: Do not overcook your muffins