Name: Banana Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 serving(s)
Ingredients: 1 ½ cups (225 g) whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cinnamon; ½ tsp ground allspice (optional); 3 very ripe bananas (see note); ½ cup (105 g) brown sugar; 2 eggs; ¼ cup (60 ml) 2% plain yogurt; ⅓ cup (75 ml) vegetable oil

Note from Ricardo

Overripe bananas are ideal for use in muffins and breads. To store them, cut off the two ends, keeping the rest of the banana in its peel. Place in a sealable plastic bag or, better yet, a sous vide bag, and freeze. This will protect the bananas from freezer burn and they will be easy to use in recipes. They will keep for 3 months in the freezer.

Banana Muffins

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan