Whole Wheat Banana Muffins-perfect for breakfast or snack time! These healthy muffins freeze beautifully too!
Prep Time10 minutesmins
Cook Time23 minutesmins
Total Time33 minutesmins
Course: Breakfast
Cuisine: American
Keyword: banana, muffins
Servings: 15muffins
Calories: 163kcal
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Ingredients
2cupswhite whole-wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/4teaspoonground cinnamon
4large ripe bananasabout 1 3/4 cup mashed
3/4cuppacked brown sugar
1/4cupcoconut oilmelted and cooled
1large egg
1/2cupplain Greek yogurt
2teaspoonspure vanilla extract
Turbinado sugarfor sprinkling on muffins before baking, optional
Instructions
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.