Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 350g)
  • ½ cup (115g) melted coconut oil or unsalted butter
  • ½ cup (120g) plain Greek yogurt
  • ¾ cup (150g) packed brown sugar or maple syrup
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (260g) whole wheat flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) baking powder
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mash the bananas until smooth.
  3. Whisk in the melted coconut oil, Greek yogurt, brown sugar, egg, and vanilla extract until the mixture is velvety and fully emulsified.
  4. Sift the whole wheat flour, baking soda, baking powder, salt, and cinnamon directly into the wet mixture.
  5. Using a spatula, gently fold the ingredients together just until no streaks of dry flour remain; the batter should be thick and slightly lumpy.
  6. Divide the batter evenly among 12 lined muffin cups, filling each about ¾ full.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.