Whole Grain Banana Muffins

These healthy muffins with give you energy to start your school day or hike!

· 1 ¼ 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 low fat yogurt

· 1 large egg

· ½ cup packed light brown sugar

· ¼ cup canola oil

· ¼ cup honey

· Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Directions

1. Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).

2. 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.

3. 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.

4. Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.

5. Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.