Banana Yogurt Muffins

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave. Use one optional add-in (such as chocolate chips, blueberries or strawberries) per batch of muffins, or use 1 tablespoon of each per muffin to make a mixed batch. Add ¼ cup sugar to the batter to enhance the sweetness of the muffins if desired. Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. Proceed with the recipe. Dice up as needed for younger eaters. Top with butter, nut butter, or jam as desired.