Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 3 medium (340g) over-ripe bananas, mashed
  • 1/2 cup (120g) plain Greek yogurt
  • 1 large (50g) egg, room temperature
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a 12-cup standard muffin tin with liners or grease thoroughly.
  2. In a large mixing bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, egg, maple syrup, and vanilla extract until the mixture is velvety and uniform.
  3. Sift the flour, baking soda, cinnamon, and salt directly into the wet ingredients. Using a spatula, gently fold the mixture until just combined; do not overmix.
  4. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.