Banana Muffins

Banana Muffins

  • Preparation 20 min
  • Cooking 22 min
  • Makes 1 dozen
  • Freezes Yes
  • Vegetarian
  • Nut-free



    • 1 ½ cups (225 g) whole wheat flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground allspice (optional)
    • 3 very ripe bananas (see note)
    • ½ cup (105 g) brown sugar
    • 2 eggs
    • ¼ cup (60 ml) 2% plain yogurt
    • ⅓ cup (75 ml) vegetable oil


Note from Ricardo

Overripe bananas are ideal for use in muffins and breads. To store them, cut off the two ends, keeping the rest of the banana in its peel. Place in a sealable plastic bag or, better yet, a sous vide bag, and freeze. This will protect the bananas from freezer burn and they will be easy to use in recipes. They will keep for 3 months in the freezer.

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan

RICARDO 12 Muffin Pan

17.99 $

This RICARDO muffin pan lets you easily bake scrumptious cupcakes and muffins as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

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