¼ C. Canola Oil
½ C. Pure Maple Syrup
1 6-oz. container low-fat vanilla or lemon yogurt (I used Greek)
2 small ripe bananas, mashed
1 large egg
1 small apple, cored and finely chopped (or grated)
2C. Whole Wheat flour (I used whole wheat pastry flour)
1 t. baking soda
1 t. baking powder
1 ½ t. cinnamon
1 t. allspice
½ t. ground cloves
¼ t. salt
Preheat oven to 350°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, combine the oil, maple syrup, yogurt, bananas, egg, and apple. Stir mixture to blend well.
Sprinkle flour, baking powder, baking soda and spices over the wet ingredients. Stir until just combined, but do not over mix.
Divide the batter among the muffin cups. Bake for 20-25 min.