Whole-Grain Banana Yogurt Muffins
Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet — bananas, yogurt, oil and honey — keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
- Serves: 12 persons
- 1 ¼cups/150 grams whole-wheat flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon kosher salt
- 1cup mashed ripe bananas (from about 2 large bananas)
- ½cup/120 milliliters plain whole-milk yogurt
- 1large egg
- ½cup/110 grams packed light brown sugar
- ¼cup/60 milliliters neutral oil, such as grapeseed or canola
- ¼cup/60 milliliters honey
- Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)
Step 1Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
Step 2In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
Step 3Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you’d like.
Step 4Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Step 5Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.