Whole-Grain Banana Yogurt Muffins
Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying while also providing a good source of fiber and minerals. Even though this recipe uses 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 them from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
Makes: 1 dozen muffins
Time to cook: 30 minutes
Ingredients
- 1¼ cups 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 plain whole-milk yogurt
- 1 large egg
- ½ cup packed light brown sugar
- ¼ cup neutral oil, such as grapeseed or canola
- ¼ cup honey
- Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)
Cooking Instructions
Special Equipment: Nonstick muffin pan, paper liners or non-stick cooking spray
- 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, un-mold and cool completely or serve warm.
TIP: 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.
Nutrition per serving:
170 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 3 grams protein; 157 milligrams sodium.
Recipe by Genevieve Ko, NY Times Cooking
