Sunday Morning Banana Bread Muffins

This morning I was literally on my way to the trash can holding two over ripe bananas about to throw them away when I suddenly had the inspiration to whip up a banana bread! I ended up tweaking a recipe I had and making the most delicious and moist banana bread muffins ever! These are easy to make, and dont require many ingredients (I had everything on hand). Enjoy!

Sunday Morning Banana Bread Muffins
Makes 9 Muffins, Prep time: 20 min, Bake time: 20 min

1 cup white whole wheat flour
.5 t baking soda
1/4 t salt
1/4 cup sugar
2 T light butter (I used smart balance)
1 large egg
1 cup mashed ripe banana (about 2 x-large bananas)
3 T non fat plain greek yogurt
1/2 t vanilla extract
cooking spray

*any extra add-in's such as toasted slivered almonds, toasted chopped pecans or walnuts, rasins, chocolate chips, etc...(I threw in toasted almonds and toasted chopped pecans :) ).

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Comine the flour, baking soda, and salt in a bowl stirring with a whisk.

Cream together the sugar and butter with an electric mixer until well blended (about 1 minute) add the egg and mix well. Add banana, yogurt, and vanilla and beat until blended. Add the flour mixture and beat at a low speed until just moist.

*Stir in any add-in's


Using an ice-cream scoop, scoop batter into greased muffin tins (makes about 9 muffins). Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool for 10 minutes on a wire rack then remove the muffins from the tin and let cool completely.