Healthy Banana Muffins with Greek Yogurt | Fluffy Baked

Instructions:

1. Preheat and Prep: Set your oven to 350°F (175°C) and line your muffin tin. Note: A hot oven is crucial for that initial oven spring rise.
2. Mash the Base: In a large bowl, mash the 3 large bananas until they are almost a liquid puree. There should be no large chunks remaining.
3. Emulsify the Wet Ingredients: Whisk in the 1 egg, 80g Greek yogurt, 60ml honey, and 5ml vanilla. Note: Whisk vigorously until the mixture looks uniform and slightly pale.
4. Whisk the Dry Solids: In a separate medium bowl, combine 190g whole wheat flour, 45g rolled oats, 5g baking soda, 5g baking powder, salt, and cinnamon.
5. The Gentle Merge: Pour the dry ingredients into the wet. Use a spatula to fold gently. Stop as soon as the last streak of flour disappears.
6. Portion the Batter: Scoop the batter into the 12 muffin cups, filling each about 3/4 full.
7. The Initial Bake: Place the tin on the center rack. Bake for 20 minutes until the tops are golden brown and spring back when touched.
8. The Toothpick Check: Insert a tester into the center; it should come out clean or with a few dry crumbs.
9. The Cooling Phase: Let them sit in the tin for 5 minutes. Note: This allows the structure to set before moving them.
10. Final Release: Transfer to a wire rack to cool completely. Listen for the faint crackle as the crust settles.