Makes 24 mini muffins

Ingredients

• 2 cups whole wheat pastry flour
• ¾ tsp baking soda
• ¾ tsp baking powder
• ¼ tsp salt
• 2 medium bananas, mashed
• ½ cup pure maple syrup
• ⅓ cup plain Greek yogurt (2%)
• 1 large egg
• 1 tbsp vanilla extract
• 1 tbsp butter, melted
• ½ cup milk (skim or 1%)
• 1½ cups frozen small mixed berries, divided

 

Preparation

1. Preheat the oven to 350°F.
2. Spray a tin of 24 mini muffin cups with non-stick spray.
3. In a large bowl, mix together flour, baking soda, baking powder and salt. Set aside.
4. In a separate bowl, combine bananas, maple syrup, yogurt, egg, vanilla, and butter. Mix well.
5. In batches, alternate adding the flour mixture and milk to the banana mixture. Mix just until combined. Do not over mix. Gently fold in 1 cup  frozen berries.
6. Pour batter into the muffin tin and top with the remaining ½ cup frozen berries, dividing equally.
7. Bake for 10-15 minutes.
8. Allow to cool and enjoy!

 

Nutritional analysis per muffin: 78 calories, 1 g fat, 2 g protein, 15 g carbohydrate (13 g available carbohydrate), 2 g fibre, 87 mg sodium

My Viva Servings: 1 grain

Print Recipe