Skinny Tropical Muffins

Yield: 15 muffins

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Ingredients:

 * 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
 * 1 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1/2 teaspoon ground cinnamon
 * 1/4 cup honey or maple syrup (I use honey)
 * 1/2 cup loosely packed light or dark brown sugar
 * 1 cup mashed very ripe banana (about 2 large very ripe bananas)
 * 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
 * 1 large egg, beaten
 * 3/4 cup milk (I use almond milk, but you can use any kind)
 * zest from 1 orange
 * 1 and 1/4 cup fresh pineapple, diced
 * optional:  1 thinly sliced banana for topping
 * optional:  1/4 cup shredded coconut

Directions:

 * 1) Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick cooking spray.1
 * 2) Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
 * 3) In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter.
 * 4) Divide the batter between 15 muffin cups. Fill all the way to the top. Bake the first 12, then the last three in another batch. (Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.) Bake muffins for 17-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
 * 5) Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
 * 6) Freezing tip:  Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

Recipe Notes:
Enjoy!!
 * 1) Do not use cupcake liners, muffins will stick to liners.