The secret to this recipe (or any banana bread for that matter) is using really ripe, speckled brown bananas that have been sitting out on the kitchen counter for several days. The browner, the sweeter, the better! These muffins are deliciously moist and satisfying but have less sugar than your typical store bought varieties. If you’re nuts about nuts, go on and add a handful of chopped walnuts or pecans.
¾ cup white whole-wheat flour *
¾ cup all-purpose flour
1 tsp baking soda
½ tsp salt
¼ cup canola oil
¼ cup plain Greek yogurt
½ tsp vanilla extract
½ cup granulated sugar
3 large, very ripe bananas, peeled and mashed
2 ounces semi-sweet chocolate, roughly chopped (about ⅓ cup)
Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, sift together the white whole-wheat flour, all purpose flour, baking soda and salt. A fine mesh strainer does this well.
In a small bowl, whisk together the oil, yogurt, eggs and vanilla. Then add the sugar and the mashed bananas, and stir with a spatula to combine.
Pour the banana mixture into the large bowl with the flour, and mix until incorporated. Then mix in the chocolate and pour the batter evenly into the muffin pan. Bake for 22 minutes, or until the muffin tops are nicely browned and a wooden skewer inserted into the center comes out dry.
Allow the muffins to cool in the pan for about 10 minutes, and then transfer to a wire rack or serving plate. Makes 12 muffins.
*White whole-wheat flour is lighter in taste and texture than regular whole-wheat flour, but still carries the nutritional benefits of a whole grain. I like King Arthur Flour, which you can find in most local stores and on-line.