I’m obsessed with these muffins!
From the moment I read this recipe for Whole-Grain Banana Yogurt Muffins on the New York Times Cooking page, I was intrigued with the idea of a breakfast/snack treat that sounded both delicious and healthy. I made a batch for Christmas breakfast, and haven’t stopped making them since.
Actually, I goofed the first time I made them and forgot to add the honey. Didn’t matter—they were still delicious. I remembered the honey for the second batch, which made the muffins even more flavorful and, dare I say, moist. Don’t be put off by the whole-wheat flour-only in the recipe. The muffins are still light and fluffy. I also used fat-free Greek yogurt since that’s what I had on-hand, and it worked fine. Now I also add dried cranberries or raisins to the mix. My next go-around will have dried blueberries. And I top them with chopped walnuts for a bit of crunch.
If you’re sick of banana bread, or just want something different, give these muffins a whirl. You won’t be sorry.
Yield: 12
NYT Whole-Wheat Banana Muffins
Adapted from a NYT Cooking recipe by Genevieve Ko, these muffins are simple to make, healthy, and delicious. A great way to use up really-ripe bananas.
Ingredients
- 1 1/4-cups whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 large mashed ripe bananas (1 cup)
- 1/2 cup fat-free Greek yogurt
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 1/4 cup honey
- 1/2 to 1 cup dried cranberries or raisins (optional)
- Chopped walnuts for topping
Instructions
- Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick cooking spray. (Or line with paper liners.)
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the mashed bananas, yogurt, egg, brown sugar, oil, and honey until smooth. Pour into the bowl with the dry ingredients and fold together with a rubber spatula until just combined. Fold in the dried fruit, if using.
- Spoon the batter into the muffin tin and sprinkle the chopped walnuts on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes before removing the muffins from the tin.
- Store muffins in a zippered bag or another air-tight container. Leftovers can be frozen.