1ccherriespitted and chopped (I used frozen dark sweet cherries)
Preheat your oven to 325.
Spray a muffin tin with non-stick cooking spray, or line with paper liners.
In a medium bowl, mix the flour, baking soda, baking powder, and salt.
In another medium bowl, mash the bananas. Add the yogurt, egg, and almond milk and mix until blended together.
Add the banana/yogurt/egg mixture to the dry ingredients and mix until everything is wet. Fold in the cherries.
Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You'll know they're done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.
You could also swap out the cherries for blueberries (or any fruit, really).
21 Day Fix / Portion Fix Container Counts (serving size = 3 muffins): 1 yellow, 1 1/4 purple, 1/2 redSee the full blog post for container counts for servings sizes of 2 muffins and 1 muffin.Weight Watchers Freestyle Points (serving size = 1 muffin): 1 pointMyWW+ Program Points (1 Serving = 2 Muffins)Green Plan: 3 Points Purple Plan: 3 Points Blue Plan: 3 Points