And, check this out: My banana muffins are super healthy; they're much lower in fat than most recipes because, instead of lots of butter or oil, I use lots of mashed banana and Greek yogurt. Now you can enjoy this magical blend of muffin-meets-cookie without guilt!
Yes, there's sugar... so feel free to use coconut sugar if you want (it has a lower glycemic index than regular sugar so your blood sugar doesn't spike as much).
Snickerdoodle Banana Muffins
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup mashed banana (about 2 large bananas)
1 cup nonfat Greek yogurt
For the topping:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners or coat with cooking spray.
To make the muffins, in a small bowl, combine the flour, baking powder, baking soda, and salt. Mix well with a fork to combine. Set aside.
Beat the butter and 1 cup of the sugar together in a mixing bowl until well blended, about 2 to 3 minutes. Beat in the egg and vanilla. Beat in the mashed banana. Beat in the flour mixture and yogurt, alternating each, and ending with flour mixture.
Spoon the batter into the prepared pan (each cup with be about 3/4 full).
To make the topping, in a small bowl, combine the 1/4 cup granulated sugar and cinnamon. Mix well. Sprinkle the mixture over the muffins.
Bake for 20 to 25 minutes, until a wooden pick comes out clean.
Cool on a rack for a few minutes before serving.
Makes 12 muffins
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