I hadn't intended to make these whole wheat, but I unexpectedly ran out of all-purpose flour. I'm glad though, because these muffins are great.

I've come to the conclusion that I should probably stop buying bananas. Every time I buy fruit, I get two or three bananas. This week, they just sat there in the fruit bowl, getting more speckled by the day, and I had absolutely no desire to eat them. Instead of adding them to my stash of frozen bananas, I made them into muffins... which I then put in the freezer.



Adapted from The New Best Recipe

1 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup (5 1/4 oz) sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 350°F. Grease or line 12 muffin cups.

Whisk the flours, sugar, baking soda, and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Divide the batter evenly between the prepared muffin cups.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove muffins from tin and let cool on a wire rack. Serve warm or at room temperature. (These can be placed in an air-tight container or plastic bag and stored at room temperature for up to 3 days, or frozen.)