Ingredients

The following ingredients have 9 Servings
  • 2 large eggs
  • 1/2 cup (110 g) plain 2% Greek yogurt
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/2 cup (100 g) coconut palm sugar*
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/4 cup (150 g) whole wheat pastry flour**

Instruction

  • Preheat your oven to 350ºF (176ºC), and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  • In a large mixing bowl, lightly beat the eggs just until the yolks break apart. Whisk in the Greek yogurt, banana, sugar, vanilla, and baking soda, mixing until smooth.
  • Slowly spoon in the flour and gently stir it in until just combined. Fold in any add-ins, if using.
  • Divide the batter evenly among the 9 muffin cups, filling them 3/4 full.
  • Bake for 20 – 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.