The most delicious and least stodgy whole grain banana muffin you'll ever eat.
These Whole Grain Banana Yogurt Muffins are the most delicious breakfast! And snack. And dessert. And the mid-morning please-cheer-me-up-dearest-food graze. They’re a Genevieve Ko brainwave via NYT Cooking and I make them again and again.
I change the toppings according to the season and the mood I’m in, here I’ve got for dried apple rings, cranberries, coconut flakes, a smattering of müsli, walnuts and pepitas, but cacao nibs, sunflower seeds or chopped hazelnuts would work really well.
Chocolate chips would be ideal if you’re trying to dial down the health factor!
How wonderful would these be for a wholesome Valentine’s Day breakfast?
1 ¼ cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
½ cup/120 milliliters plain whole-milk yogurt
1 large egg
½ cup/110 grams packed light brown sugar
¼ cup/60 milliliters neutral oil, such as grapeseed or canola
¼ cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)
Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
In 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.
Pour 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.
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.
The muffins can be kept at room temperature in an airtight container for up to 3 days or frozen for up to 3 months. If frozen, thaw and reheat in a 350-degree oven for 10 minutes before serving.
Recipe by Genevieve Ko via NYT Cooking