Greek Yogurt Cinnamon Rolls
Greek Yogurt Pumpkin Muffins
Warm spices, chocolate chips, and a boost of protein from our Pasture Raised Organic Greek Yogurt, these pumpkin muffins are the perfect grand and go breakfast for Fall!
Ingredients
- 2 ripe bananas
- 1/2 cup plain pumpkin
- 2 eggs
- 1 tsp vanilla
- 3/4 cup Clover Sonoma Pasture Raised Organic Greek Yogurt
- 1/4 cup maple syrup or agave
- 2 1/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- Chocolate chips
Directions
1
In a large bowl, mash ripened bananas.
2
Add pumpkin puree, eggs, and vanilla. Mix well.
3
Fold in Greek Yogurt. Then add maple syrup or agave.
4
Combine dry ingredients until well incorporated. Fold into wet mixture.
5
Add chocolate chips, reserving a few to add to the top of the muffins before baking.
6
Line a 12 cup muffin pan with muffin liners or non-stick spray and distribute batter evenly.
7
Top with remaining chocolate chips.
8
Bake at 350 for 18-20 minutes. Let cool on wire rack for ten minutes before serving.
