Whole-Grain Banana Muffins

whole-grain-banana-muffins
Photo by Danny Kim
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  • Makes 12
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Heat oven to 375° F.Line a standard 12-cup muffin tin with paper liners.Whisk together the flour, sugar, flax meal, baking soda, and salt in a large bowl.In a separate bowl, whisk together the bananas, eggs, yogurt, butter, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined.Divide the batter among the prepared muffin cups and top with the almonds.Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Ingredients

  1. Check 1 1/2 cups whole-wheat flour, spooned and leveled
  2. Check 3/4 cup sugar
  3. Check 1/4 cup flax meal
  4. Check 1 teaspoon baking soda
  5. Check 1 teaspoon fine salt
  6. Check 2 ripe bananas, mashed (about 1 cup)
  7. Check 2 large eggs
  8. Check 1/2 cup plain Greek yogurt
  9. Check 6 tablespoons unsalted butter, melted
  10. Check 1 teaspoon pure vanilla extract
  11. Check 1/4 cup sliced almonds

Directions

  1. Heat oven to 375° F.
  2. Line a standard 12-cup muffin tin with paper liners.
  3. Whisk together the flour, sugar, flax meal, baking soda, and salt in a large bowl.
  4. In a separate bowl, whisk together the bananas, eggs, yogurt, butter, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined.
  5. Divide the batter among the prepared muffin cups and top with the almonds.
  6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
  7. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.