Gingerbread banana yogurt muffins

• Vegetarian

• Produce

  • 1 Banana, Large
  • 1 1/2 tsp Ginger

• Refrigerated

  • 1 Egg
  • 2 tbsp Liquid egg whites

• Condiments

  • 2 1/2 tbsp Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 cup Flour
  • 1 tsp Vanilla

• Dairy

  • 1/3 cup Yogurt, Plain

Found on drizzlemeskinny.com

Description

Ingredients

• ⅓ cup +1 Tbsp plain yogurt (I used Skyr Icelandic style yogurt here in Canada, plain 0% greek will work just as well)
• 1 egg
• 2 Tbsp liquid egg whites
• 2.5 Tbsp molasses
• 1 large mashed banana
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1.5 tsp ginger

Directions

• Preheat oven to 350F, spray a regular sized muffin tin with some non stick spray, do not use paper liners!
• In a bowl whisk together your egg and egg whites, add in your molasses, yogurt, mashed banana and vanilla and mix well.
• Stir in your flour, baking powder & soda and spices.
• Fill 10 muffin cups with batter and bake in oven for 20 minutes.
• Makes 10 muffins at 2 smart points each (2 points plus) Muffins best stored in fridge, they will freeze well.
• Nutritional info per muffin (not incl banana) Calories 73...Fat 0.7g...Sat fat 0.2g...Carbs 13.1g...Fiber 0.4g...Sugar 4.1g...Protein 3.2g