Whole Wheat Banana Muffins
Ingredients
-
2
cups
white whole-wheat flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
ground cinnamon
-
4
large
ripe bananas (about 1 ¾ cup mashed)
-
¾
cup
packed brown sugar
-
¼
cup
coconut oil (melted and cooled)
-
1
large
egg
-
½
cup
plain Greek yogurt
-
2
teaspoons
pure vanilla extract
-
to taste
turbinado sugar (for sprinkling on muffins before baking, optional)
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas and then mix in the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just combined.
- Fill the muffin liners three-quarters full and sprinkle with turbinado sugar if desired.
- Bake for about 23 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a wire rack to cool and store covered at room temperature.
Nutrition Facts (estimated)
Servings
15 muffins
Calories
163
Total fat
4g
Total carbohydrates
30g
Total protein
4g
Sodium
161mg
Cholesterol
11mg
You might also like