You’ll want to use very ripe (black) bananas for the muffin batter and regular ripe (yellow) bananas for the tops. The ripe bananas will make the muffins very moist and naturally sweet.
Serves: 12Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- 2⁄3 cup dark brown sugar
- 2 tsp. baking powder
- 1 1⁄4 cups all-purpose flour
- 1 cup white whole-wheat flour
- 2 large eggs, at room temperature
- 3 medium overripe bananas, peeled and mashed
- 2⁄3 cup plain lowfat Greek yogurt
- 1⁄4 cup canola oil
- 1⁄3 cup chopped walnuts
- 2 medium bananas, peeled and sliced
- Preheat oven to 350°F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together brown sugar, baking powder, and both flours. In a medium bowl, beat together the eggs, mashed banana, yogurt, and oil to incorporate. Pour dry ingredients over the wet ingredients and mix until well incorporated. Fold in the nuts.
- Divide the batter evenly into the paper liners (about 2⁄3 full). Top each muffin with a slice of banana.
- Bake 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few dry crumbs. Remove the muffins from the tin. Cool completely on a wire rack.