• Recipes
• Pastry
• Cupcakes and muffins
• Spiced banana yogurt muffins

Banana bread is the first recipe I ever jotted down, dutifully copying one from The Junior League Cookbook that somehow found its way to my mother's kitchen. I still always buy bananas with the intent of baking some of them into something, but they have a habit of disappearing on their own before I get around to it. This recipe is based on Smitten Kitchen's "jacked-up banana bread," but assumes you're staring into your fridge and coming up a bit empty on the banana front. Don't worry, no one will know. <br /> <br />A quick thing to note is that this recipe calls for 200g of yogurt. A standard Greek yogurt container is 8oz. or 227g, so call it a container of yogurt minus a spoonful (aka a baker's tax). Also, I make these muffins entirely gluten-free, but if you're into gluten, you can replace some or all of the flour in the recipe with good old all purpose. Same goes for the coconut oil: not your thing? Butter's delicious, too. <br /> <br />These, like most muffins, freeze really well, and if you've put walnuts in them, they absolutely count as an acceptable breakfast food. <br />

Oct. 1, 2021, 11:50 a.m.

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