Ingredients:

  • 3 large overripe bananas, mashed (450g)
  • 1 large egg, room temperature (50g)
  • 1/3 cup melted coconut oil (80ml)
  • 1/4 cup plain Greek yogurt (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1.5 cups whole wheat pastry flour (190g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp baking powder (2g)
  • 1.5 tsp ground cinnamon (4g)
  • 0.25 tsp salt (1.5g)
  • 1/3 cup coconut sugar (65g)
  • 2 tbsp melted butter (28g)
  • 2 tbsp granulated sugar (25g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, mash the overripe bananas until they reach a smooth, velvety consistency.
  3. Whisk into the mashed bananas the melted coconut oil, egg, Greek yogurt, and vanilla extract until the mixture is fully emulsified and cohesive.
  4. Sift the flour, ground cinnamon, baking soda, baking powder, salt, and coconut sugar directly into the bowl of wet ingredients.
  5. Using a spatula, gently fold the dry ingredients into the wet. Stop stirring the moment the flour disappears to avoid over-mixing; the batter should look slightly lumpy.
  6. Divide the batter evenly among the 12 lined muffin cups.
  7. In a small ramekin, combine the melted butter, granulated sugar, and 1 tsp of ground cinnamon. Sprinkle a generous pinch of this mixture onto the top of each muffin.
  8. Bake for 18–22 minutes. Use the toothpick test: insert one into the center; it should come out clean or with a few moist crumbs.