Prep
15 min
Baking
20 to 22 min
Yield
12 muffins
Freezes
Yes
Ingredients
Check them off as you go!
Wet ingredients
- 3 very ripe bananas
- 2 eggs
- ½ cup (125 mL) plain yogurt
- ¼ cup (60 mL) vegetable or canola oil
- 1 heaping tablespoon of sugar
- 1 tsp (5 mL) vanilla
Dry ingredients
- 1 cup (150 g) whole wheat flour
- ½ cup (75 g) all-purpose flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2.5 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1 pinch of salt
Method
Get your equipment ready
- Preheat the oven to 350 °F (180 °C).
- Place 12 paper liners in a muffin tin.
Mash the bananas
- Put the bananas in a large bowl.
- Mash them with a fork until you get a purée.
Mix the wet ingredients
- Add the eggs.
- Add the yogurt.
- Add the oil, sugar and vanilla.
- Mix everything together.
Mix the dry ingredients
- In another bowl, mix the two flours.
- Add the baking powder.
- Add the baking soda.
- Add the cinnamon and salt.
Put the batter together
- Pour the dry ingredients into the banana mixture.
- Stir gently until almost no flour is visible.
Fill the tin
- Divide the batter among the 12 muffin cups.
- Fill each cup about ¾ full.
Into the oven!
- Bake for 20 to 22 minutes.
- Ask an adult to check if they’re done.
- The muffins are ready when a toothpick comes out clean.
- Let cool before enjoying.
little tip
Don’t overmix the batter: that’s what keeps the muffins nice and moist.