2 cups unbleached whole wheat flour (I use King Arthur’s)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened (applesauce is a healthier substitute)
2 large organic eggs
1.5 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (I use Oiko’s Organic Fat Free Plain Yogurt)
1 teaspoon vanilla extract
1. Preheat oven to 350
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture, beat at low speed just until moist. Spoon batter into muffin tin. If you are not using cupcake liners, be sure to coat your pan with cooking spray.
4. Bake at 350 for 20 minutes, let cool for 10 minutes.
*If you choose to make Banana Bread, follow the above directions. Spoon batter into a 8.5×4.5 inch loaf pan coated with cooking spray or you may choose to line your baking pan with parchment paper. Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in a pan on a wire rack