Make Ahead
Spiced Banana Yogurt Muffins
- Makes 1 dozen large muffins
Author Notes
Banana bread is the first recipe I ever jotted down, dutifully copying one from The Junior League Cookbook that somehow found its way to my mother's kitchen. I still always buy bananas with the intent of baking some of them into something, but they have a habit of disappearing on their own before I get around to it. This recipe is based on Smitten Kitchen's "jacked-up banana bread," but assumes you're staring into your fridge and coming up a bit empty on the banana front. Don't worry, no one will know.
A quick thing to note is that this recipe calls for 200g of yogurt. A standard Greek yogurt container is 8oz. or 227g, so call it a container of yogurt minus a spoonful (aka a baker's tax). Also, I make these muffins entirely gluten-free, but if you're into gluten, you can replace some or all of the flour in the recipe with good old all purpose. Same goes for the coconut oil: not your thing? Butter's delicious, too.
These, like most muffins, freeze really well, and if you've put walnuts in them, they absolutely count as an acceptable breakfast food.
—inés
Ingredients
-
2
bananas
-
200 grams
plain Greek yogurt (I use full-fat)
-
2
large eggs
-
75 grams
melted coconut oil
-
145 grams
dark brown sugar
-
2 teaspoons
dark rum (optional but highly encouraged)
-
1 teaspoon
vanilla
-
142 grams
gluten-free flour blend (I use Trader Joe's)
-
48 grams
almond meal
-
1 teaspoon
salt
-
1 teaspoon
baking soda
-
2 teaspoons
cinnamon
-
0.5 teaspoons
nutmeg
-
0.5 teaspoons
ground allspice
-
1 pinch
cardamom
-
70 grams
chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees, and either line a standard muffin pan with baking cups or butter and flour the pan.
- In a large bowl, use a sturdy whisk to blend together the melted (though slightly cooled) coconut oil with yogurt, then mash in bananas.
- Beat in eggs, one at a time.
- Add the brown sugar, rum, and vanilla to the bowl and whisk until well mixed.
- In a separate bowl, use a fork or small whisk to blend all the dry ingredients: flours, baking soda, spices, and salt.
- Slowly pour dry ingredients into wet ingredients and whisk until just combined.
- If you're using walnuts, chop them gently fold them into the batter.
- Pour batter into prepared muffin pan, and pop into the oven.
- Bake for 20-25min., until muffins look springy and a tester comes out clean.
See what other Food52ers are saying.