Wednesday, August 21, 2013

Cinnamon Banana Coconut Mini Muffins

This past weekend I had a couple of overripe bananas hanging around, and I already had a bunch in the freezer so I chose to use them up instead.  One of them went into my Sunday morning pancakes (delicious by the way) and the second I decided to use in a half-batch of muffins.  Making them mini size was a great way to make them more of a snack portion, and stretch the half batch to make over a dozen muffins.  I recommend using Pamela's Baking and Pancake mix, my go-to gluten-free basic blend of choice as everything I make with it turns out great. 

The secret ingredient that gives it a mouthwatering scent and just the right hint of coconut flavor?  New Chobani coconut yogurt!  

08212013 - 1

I really enjoyed this recipe because it's lower in sugar than the average muffin recipe, so they're not overly sweet, and the low-fat yogurt is a great substitute for oil.  

Cinnamon Banana Coconut Mini Muffins

08212013 - 2

Prep time: 5 minutes

Cook time: 20 minutes

Yields 16 mini muffins

Ingredients

  • 1 6-oz container coconut Chobani yogurt
  • 1 overripe banana, mashed
  • 1 tablespoon honey
  • 1/4 cup unsweetened almond milk
  • 1 large egg
  • 1 1/4 cups Pamela's Baking & Pancake mix (or gluten-free baking blend of choice)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground flax seed
  • Cinnamon and sugar blend for topping (optional)

Directions

Heat the oven to 425 degrees F.  Spray a mini muffin tin with nonstick cooking spray.

In a small mixing bowl, stir the yogurt, bananas, and honey until blended.  Stir in the almond milk and egg.

In a large mixing bowl, combine the baking mix, cinnamon, and flax seed; stir to combine.  Add the yogurt mixture to the dry ingredients, mixing gently until the batter is just mixed.

Scoop the batter into the prepared muffin tins and sprinkle with the cinnamon-sugar blend.  Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 more minutes.  Allow the muffins to cool in the tins 5 to 10 minutes before removing.  

You could go with any flavor of Chobani with this recipe to change it up - there are so many awesome ones to choose from!  I have always been a huge fan of banana applesauce bread, so I'm going to try my next batch with the apple cinnamon flavor.  Other choices I think would work really well are strawberry, blueberry, or peach.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...