Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup plain Greek yogurt (120ml)
  • 1/3 cup honey (80ml)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat pastry flour (190g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups fresh blueberries (225g)
  • 1 tbsp flour (for coating berries)

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, mash the bananas until smooth with minimal lumps.
  2. Whisk in the Greek yogurt, honey, egg, and vanilla extract until the mixture is emulsified and glossy.
  3. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Gently fold with a spatula until no streaks of dry flour remain.
  4. Toss the blueberries with 1 tablespoon of flour in a separate bowl, then gently fold them into the batter.
  5. Scoop the batter into 12 lined muffin tins, filling each about 3/4 full.
  6. Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean.