Vanilla Chai Cupcakes, no frosting needed.

Vanilla Chai cupcakes:
1 cup raw milk
1/2 cup greek yogurt
3/4 cup Fair Trade Certified Organic sugar
1/4 cup mashed banana
1.5 teaspoon vanilla extract
1/4 tsp instant coffee
1.5 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground Alaea salt
1/4 tsp ground pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
In a medium bowl, whisk together the milk, yogurt, sugar, mashed banana, coffee and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cardamom, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the toothpick comes out clean. I forgot to set timer. About 15-17minutes. Cool cupcakes on a wire rack.

Nutritional facts per cupcake: 99 calories, 1.1g fat, 22g Carbs, 1.9g fiber, 13.1g sugar, 3.1g protein, 1% fit A, 1% Vit C, 3.4% Calcium, 3.8% Iron