Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the overripe bananas. Whisk in the granulated sugar, brown sugar, egg, Greek yogurt, melted butter, and vanilla extract until well combined.
- Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups. Optional: sprinkle with extra sugar.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Do Not Overmix: This is the key to tender, fluffy muffins.
Ripe Bananas are Best: The more brown spots, the better for intense banana flavor and natural sweetness.
Storage: Store in an airtight container at room temperature for up to 4 days.
Ripe Bananas are Best: The more brown spots, the better for intense banana flavor and natural sweetness.
Storage: Store in an airtight container at room temperature for up to 4 days.
