Whole Wheat Banana Muffin

My plan was to make banana bread out of my bananas that were getting a little dark, but then I remembered I wanted to try these muffins. Now that I have tasted these incredible muffins, I’m thinking they are going to be taking the place of banana bread for me! The bananas and Greek yogurt help create a super moist muffin. The optional turbinado sugar adds a nice crunch to the top of each muffin. Enjoy!

2 C. white whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3-4 large ripe bananas (1 3/4 C mashed)
3/4 C. packed brown sugar
1/4 C coconut oil, melted
1 large egg
1/2 C. plain Greek yogurt
2 tsp. vanilla extract
Turbinado sugar, optional

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Peel the bananas, and in a large bowl, mash with a fork. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Fill muffin liners 3/4 full. If using, sprinkle with turbinado sugar. Bake for about 23 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

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