Spiced Banana Yogurt Muffins

By • February 6, 2014 0 Comments

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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.
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Makes 1 dozen large muffins

  • 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)
  1. Preheat oven to 350 degrees, and either line a standard muffin pan with baking cups or butter and flour the pan.
  2. In a large bowl, use a sturdy whisk to blend together the melted (though slightly cooled) coconut oil with yogurt, then mash in bananas.
  3. Beat in eggs, one at a time.
  4. Add the brown sugar, rum, and vanilla to the bowl and whisk until well mixed.
  5. In a separate bowl, use a fork or small whisk to blend all the dry ingredients: flours, baking soda, spices, and salt.
  6. Slowly pour dry ingredients into wet ingredients and whisk until just combined.
  7. If you're using walnuts, chop them gently fold them into the batter.
  8. Pour batter into prepared muffin pan, and pop into the oven.
  9. Bake for 20-25min., until muffins look springy and a tester comes out clean.

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