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.
1 dozen large muffins
plain Greek yogurt (I use full-fat)
melted coconut oil
dark brown sugar
dark rum (optional but highly encouraged)
gluten-free flour blend (I use Trader Joe's)