Whole-Grain Banana Yogurt Muffins
, Makes 12 muffins
Tender whole-wheat muffins sweetened with honey and brown sugar, moistened by mashed banana and yogurt.
| prepPreheat oven to 375°F / 190°C | |||||
| prepLine a 12-cup muffin tin with paper liners or grease generously | |||||
| 150 g whole-wheat flour | Whisk dry ingredients | Fold wet into dry, just combined | Fill cups, sprinkle toppings | Bake 375°F / 190°C, 20-23 min | Cool 5 min in tin, unmold |
| 1 tsp baking powder | |||||
| 1 tsp baking soda | |||||
| 1 tsp ground cinnamon | |||||
| 1/2 tsp kosher salt | |||||
| 240 g mashed ripe bananas (about 2 large) | Whisk wet ingredients until smooth | ||||
| 120 ml plain whole-milk yogurt | |||||
| 1 large egg | |||||
| 110 g packed light brown sugar | |||||
| 60 ml neutral oil (grapeseed or canola) | |||||
| 60 ml honey | |||||
| Oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional) | |||||
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