Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ¼ cup (55g) melted unsalted butter, cooled
  • ½ cup (100g) coconut sugar or light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30g) Greek yogurt
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (0.5g) ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the bananas until smooth.
  3. Whisk in the melted butter, sugar, egg, vanilla, and Greek yogurt until the mixture is a uniform, pale gold color.
  4. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly into the wet ingredients.
  5. Using a silicone spatula, gently fold the mixture until no streaks of dry flour remain; the batter should look slightly lumpy.
  6. Divide the batter evenly among 12 lined muffin cups, filling them only ¾ of the way.
  7. Bake for 18–22 minutes until the center is springy when pressed lightly.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.