30 minutes
Wholesome muffins made with ripe bananas, plain yogurt, whole-wheat flour, and a touch of honey.
cups
teaspoons
teaspoons
teaspoons
teaspoons
Ripe Bananas, mashed
cups
each
Light brown sugar, packed
cups
cups
cups
Old-fashioned Oats, optional, for sprinkling
to taste
Seeds, optional, for sprinkling
to taste
Chopped Nuts, optional, for sprinkling
to taste
Grated Coconut, optional, for sprinkling
to taste
Cacao Nibs, optional, for sprinkling
to taste
1. Preheat Oven
Preheat your oven to 375°F and prepare a 12-cup standard muffin tin by either lining it with paper liners or greasing it with nonstick spray or butter.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, ground cinnamon, and kosher salt until well combined.
3. Combine Wet Ingredients
In a medium bowl, mash ripe bananas until smooth, then add plain whole-milk yogurt, large egg, packed light brown sugar, neutral oil, and honey. Whisk these wet ingredients together until smooth and homogenous.
4. Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently stir the mixture until no streaks of flour remain. Be careful not to overmix.
5. Fill Muffin Tin
Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with old-fashioned oats, seeds, chopped nuts, grated coconut, or cacao nibs.
6. Bake Muffins
Place the muffin tin in the preheated oven and bake for 20 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve
Let the muffins cool in the tin for about 5 minutes, then transfer them to a rack to cool completely, or enjoy them warm.
Substitute mashed bananas with berry puree and fold whole or chopped berries into the batter.
Swap out the bananas for pumpkin puree and incorporate a blend of pumpkin pie spices.
Add a cup of fresh or frozen blueberries, raspberries, or mixed berries to the batter. Substitute a small amount of the whole-wheat flour with almond flour. Stir in a teaspoon of lemon or orange zest.
Replace the bananas with grated apple and add ground cinnamon. Mix in chopped walnuts for texture.
Fold in a half cup of chopped walnuts or pecans for a delightful crunch. Swap out the plain yogurt for a nut-flavored variety, like almond or cashew, to amplify the nutty taste. Add a teaspoon of almond extract to enhance the flavor profile.
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