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.
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