I can’t remember where I found this recipe, but I do remember that it had a LOT more fat and sugar in it initially. I tried to make it so I could eat them without feeling too guilty, however they are still pretty sweet, so more sugar could be cut if you are worried about that sort of thing. I’m pretty sure that what makes these muffins so good is the method; whipping the bananas with the sugar so they are light and fluffy. I always make mine with spelt flour, however, I think you could sub in whole wheat if you cut it with a bit of all-purpose. This makes 12 big muffins or 18 smallish muffins.
2 cups spelt flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar (I always use dark brown)
1/3 cup butter, melted & cooled
1/2 cup plain, fat free yogurt
1 egg white
1 tsp vanilla
1/3 cup chopped pecans (plus a few pecan halves to decorate the tops if you want)
1. Preheat oven to 375 and line your muffin tin with papers or grease them up.
2. Combine flour, soda and salt and set aside. Roughly mash 2 bananas with a fork and set aside.
3. Using an electric mixer, mix the remaining bananas with the sugar for a good 3 minutes, until shiny and the sugar is dissolved. Add in melted butter, eggs, yogurt and vanilla, mixing until combined.
4. Stir in dry ingredients and then fold in nuts and mashed bananas.
5. Pour into muffin tins and bake for about 18 – 20 mins (if you have silicone muffin tins, it seems to take a little longer).