AuthoradminCategoryBreakfast & Brunch, Desserts, Snacks, YogurtCuisineHealthy, Kid-FriendlyCooking MethodBakingDifficultyBeginnerThese muffins will swoon you for breakfast, brunch, snacks & everything in between. The great news…they are lighter & skinnier than the average muffins. Goodbye muffin top. Hello skin tight ski suit….
Pre heat oven to 350 degrees F with the rack in the middle. Prepare 2 muffin pans with liners or grease with coconut oil. I used 18 of the muffin cups.
In a large bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda & salt.
In a medium bowl, combine the coconut oil, maple syrup, bananas, yogurt, eggs and vanilla extract.
Add the wet mixture to the dry & combine well. Mix the sprinkles with the 2 tablespoons of flour. Add these to the batter & stir them in. Add about 1/4 cup batter to each muffin cup.
Bake muffins for 15-17 minutes or until a toothpick comes out virtually crumb free.
Ingredients
Directions
Pre heat oven to 350 degrees F with the rack in the middle. Prepare 2 muffin pans with liners or grease with coconut oil. I used 18 of the muffin cups.
In a large bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda & salt.
In a medium bowl, combine the coconut oil, maple syrup, bananas, yogurt, eggs and vanilla extract.
Add the wet mixture to the dry & combine well. Mix the sprinkles with the 2 tablespoons of flour. Add these to the batter & stir them in. Add about 1/4 cup batter to each muffin cup.
Bake muffins for 15-17 minutes or until a toothpick comes out virtually crumb free.
