One of the things that are pretty much in EVERY Trader Joe's pick up is bananas. I usually pick up a couple to make smoothies or muffins. I also usually have fat free plain yogurt in the fridge for said smoothies. And now I can use it to make the muffins too.
This recipe is based on one from AllRecipes, with some changes by me
Banana Yogurt Muffins
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe banana (about 4)
plus one banana sliced for garnish
1/4 cup light brown sugar
1/4 cup plain fat free yogurt
1 egg
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream.
Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Top each muffin with a banana slice
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Let cool before serving. For best flavor, place in an airtight container or bag overnight.
These came out super moist and tasty. I want to figure out how to sub honey for sugar and still account for the liquid. Also, I might add some orange zest next time to add a smidge of brightness.
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