There are tons of uses for overripe bananas. I find myself secretly getting excited when I see them turning brown because it means baking will commence and good things are about to happen in the kitchen. Like all my other muffin recipes these whole-wheat banana muffins are simple to make and healthy.
Many store-bought muffins are simply a cupcake minus the icing but I like to keep mine healthy with just a hint of sweetness and very little butter and oil, if any at all. For these muffins I cut the sugar in half from the original recipe since the ripe bananas add in some natural sweetness. Plus I usually end up smearing on a little bit of peanut butter before eating them anyway. They are kept soft, thanks to coconut oil and yogurt and wholesome whole wheat flour has been used instead of white flour.
Recipe adapted from Two Peas and their Pod
Recipe Yields: 12 large muffins
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup mashed bananas (3 large)
- ½ cup brown sugar
- ¼ cup coconut oil, melted and cooled
- 1 large egg
- ½ cup plain non-fat Greek yogurt
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Grease a muffin pan (or line 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 mash with a fork. Place mashed bananas in a large bowl. 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 tins evenly with the mixture. Bake until toothpick inserted into center comes out clean, about 23 minutes. Allow muffins to cool.
- Store, covered, at room temperature or wrap individually and store in an air tight container in the freezer.