Ingredients:

  • 3 large overripe bananas (approx. 375g), mashed
  • 1/2 cup (120g) plain, full-fat Greek yogurt
  • 1 large egg, room temperature
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) honey or maple syrup
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup (50g) coconut sugar or brown sugar

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with parchment or silicone liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and sea salt until well combined.
  3. In a large mixing bowl, mash the overripe bananas into a thick paste. Whisk in the Greek yogurt, melted butter, egg, vanilla extract, and honey until the mixture is glossy and uniform.
  4. Pour the dry ingredients into the large bowl with the wet ingredients. Using a silicone spatula, gently fold the mixture using a 'cut and turn' motion just until no white streaks of flour remain.
  5. Divide the batter evenly into the 12 muffin cups. The batter should be thick and slightly lumpy.
  6. Bake at 425°F (218°C) for the first 5 minutes to achieve a high rise, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes or until a toothpick comes out clean.