NYT Whole-Wheat Banana Muffins

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. 

The original recipe says you can keep the leftover muffins in an airtight container for up to 3 days, but mine lasted 5 and 6 days in a zip bag just fine. You can also freeze them, but I haven’t tried that yet.

If you’re sick of banana bread, or just want something different, give these muffins a whirl. You won’t be sorry.

Yield: 12

Author: Linda Ditch

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

1. Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick cooking spray. (Or line with paper liners.)
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. 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.
4. 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.
5. Store muffins in a zippered bag or another air-tight container. Leftovers can be frozen.

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