Greek Yogurt Banana Muffins

Step 1

Preheat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.

Step 2

In a large mixing bowl, combine all of the dry ingredients (flour, baking powder & soda, salt, spices).

Step 3

In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).

Step 4

Pour the wet ingredients into the dry. With a wooden spoon, stir just until everything is well combined (a few lumps are OK - don't overmix).

Step 5

Briefly fold the caramel chips into the batter.

Step 6

With a metal dessert spoon or cookie scoop, fill the muffin cups with the batter. It's OK to fill them to the top.

Step 7

Top each muffin with a banana chip. Then bake for 17 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!).

Step 8

Transfer to a wire cooking rack. Enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).