This maple muffin recipe uses maple syrup and some nice spices.
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Preheat the oven to 350 degrees F.
Grease or line the muffin tins.
In a large bowl, mix together the two flours, quick oats, baking powder, baking soda, cinnamon and cloves.
In a mixing bowl using an electric mixer on low speed, combine the yogurt, egg and the maple syrup.
Mix in the brown sugar and the oil.
Withe the electric mixer on low to medium, mix in the dry ingredients a little at a time until combined.
Using a spatula or wooden spoon stir in the mashed banana.
Spoon the batter into the prepared muffin tin. Fill each one 2/3rds full.
Place into the preheated oven and bake for 20-25 minutes or unti a toothpick inserted in the middle comes out clean.
Remove and place onto a cooling rack.
Let sit for 5 minutes in the pan, then remove each muffin onto the cooling rack. Let cool before drizzling on the ganache.
Make when you are ready to pour over the muffins.
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache to quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready to drizzle over your muffins.