HEALTHIER BANANA SPLIT MUFFINS

Healthier Banana Split Muffins image

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 15

1 cup(s) all purpose flour
1 cup(s) whole wheat flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) light brown sugar, packed
1/4 cup(s) canola oil
2 large eggs
1 cup(s) mashed banana (about 2½ medium)
1/2 cup(s) vanilla yogurt
1/4 cup(s) low fat or non fat milk
1 teaspoon(s) pure vanilla extract
1/2 cup(s) crushed pineapple, drained
1/4 cup(s) mini chocolate chips, plus more for the top
7 - maraschino cherries, halved

Steps:

Preheat the oven to 400 degrees. Line one standard muffin pan with 12 muffin liners and a second one with two liners. Spray liners with cooking spray. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the sugar, oil, and eggs until foamy, about 1 minute. Whisk in the banana, yogurt, milk, and vanilla. Stir in the dry ingredients until just moistened, then fold in the crushed pineapple and chocolate chips.
Using an ice cream scoop, fill the muffin cups with the muffin batter, about ¾ full. Top each with a maraschino cherry half and some mini chocolate chips. Bake one muffin pan at a time, 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Remove the muffins from the pan and continue to cool. Bake the remaining two muffins and repeat the cooling process. Store in an air tight container at room temperature.