Ingredient List
- 1 1/2 cups mashed overripe bananas (about 3 large)
- 1/4 tsp salt (kosher)
- 1 cup chopped walnuts (toasted)
- 1/3 cup greek yogurt (plain nonfat)
- 1/3 cup brown sugar (light)
- 1/4 cup maple syrup (pure)
- 2 tbsp oil (canola or melted coconut)
- 1 1/2 cups whole wheat flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 large egg
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-22 minutes |
| Total Time | 30-37 minutes |
| Level of Difficulty | Easy |
| Servings | 12 |
| Equipment | muffin tin |
Step-by-Step Instructions
- Position oven rack in upper third and preheat to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
- In a large bowl, mash bananas until smooth. Whisk in egg, then yogurt and oil. Add brown sugar, maple syrup, and vanilla, whisking until combined.
- Sprinkle baking soda, salt, and cinnamon over wet mixture and stir until well blended.
- Fold in flour until just combined, being careful not to overmix. Gently stir in walnuts until evenly distributed.
- Fill muffin cups nearly to the top with batter. Bake 20-22 minutes, until a toothpick comes out clean and tops spring back when touched.
- Cool muffins in tin for a few minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.
