Time 30 minutes

Serving 12

• 1¼ cups/150 grams whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 cup mashed ripe bananas (from about 2 large bananas)
• ½ cup/120 milliliters plain whole-milk yogurt
• 1 large egg
• ½ cup/110 grams packed light brown sugar
• ¼ cup/60 milliliters neutral oil, such as grapeseed or canola
• ¼ cup/60 milliliters honey
• Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Step 1
Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).

Step 2
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.

Step 3
Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you’d like.

Step 4
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.

Step 5
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.