Description
The muffins are made with Greek yogurt, ripe banana, whole wheat flour and not much else. They don’t even taste healthy!
Ingredients
- FOR THE MUFFINS:
- 1-⅓ cup Whole Wheat Flour
- ¼ teaspoons Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 whole Large Egg
- 1 cup Milk
- ½ cups Mashed Ripe Banana (for 1/2 Cup You’ll Need About 1 Medium Banana)
- 2 Tablespoons Brown Sugar
- ¼ cups Greek Yogurt
- 2 teaspoons Pue Maple Syrup
- ½ cups Chocolate Chips
- FOR THE MAPLE BUTTERCREAM FROSTING:
- ½ cups Butter, Softened
- 3 cups Powdered Sugar
- ¼ cups Pure Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Milk
Preparation
For the muffins:
Preheat the oven to 350 F.
Gently combine the flour, salt, baking powder and cinnamon together in a large bowl. Set aside.
In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the maple syrup until combined.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not over-mix the batter or your pancakes will be tough and very dense. Fold in the chocolate chips.
Line a 24-count mini muffin tin with cupcake liners and fill the liners 3/4 full of batter.
Bake at 350 F for 11-13 minutes, or until a toothpick inserted into the center of one comes out clean.
For the frosting:
In a medium sized bowl using an electric mixer, cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine.
Frost the muffins and serve immediately.
