Ingredients
- large overripe bananasabout 1 1/2 cup smashed
- large egg
- 1/3 cup nonfat plain Greek yogurt
- tablespoon scan ola oilor melted and cooled coconut oil
- 1/3 cup light brown sugar
- 1/4 cup maple syrup
- teaspoon pure vanilla extra ct
- teaspoon baking soda
- 1/4 teaspoon kosher salt
- teaspoon ground cinnamon
- 1/2 cup swhite whole wheat flour
- cup walnut halvestoasted and coarsely chopped
Instructions
- Place rack in the upper third of the oven and preheat the oven to 350°F. Line a 12 cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
- Mash bananas in the bottom of a large bowl until mostly smooth.
- Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined.
- Gently stir in the flour until barely combined, and then fold in the walnuts.
- Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.
