Ingredients
2½cupwhite whole wheat flour,or a mix of whole wheat and all-purpose flour, spooned and leveled
1tspbaking soda
¼tspsalt
½tspground cinnamon
¼cuphoney,or pure maple syrup
½cuplight brown sugar,or dark brown sugar, loosely packed
1cupbanana,(about 2 large bananas), very ripe, mashed
¼cupvanilla Greek yogurt,non-fat, or any yogurt
1large egg,beaten
¾cupmilk,or almond milk, or any kind of milk
1orange zest,(from 1 orange)
1¼cupfresh pineapple,diced
1banana,thinly sliced, for topping, optional
¼cupcoconut,shredded, optional
Preparation
Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps. Add the mashed banana, yogurt, and beaten egg.
Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick.
Add the milk slowly and continue to gently mix the ingredients together. Fold in the orange zest and pineapple. Do not overmix the batter.
Divide the batter between 15 muffin cups. Fill all the way to the top.
Bake the first 12, then the last 3 in another batch. Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.
Bake the muffins for 17 to 18 minutes or until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
Remove from the oven and place the pan on a wire rack. Allow muffins to cool.
Serve and enjoy!
