Whole-grain banana yogurt muffins [Genevieve Ko] from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 687) by Amanda Hesser

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Notes about this recipe

  • IvyManning on January 20, 2025

    I like these in that they don't taste like whole wheat muffins--they are sweet and very moist...if a little bland, especially for how large the batch makes. We were bored to death with them after just a few breakfasts. So, the second time I made them, I added maple roasted walnuts (2/3 cup), tons of nutmeg, and a streusel topping I had in the freezer (from the Sift cookbook) and that helped make them more interesting.

  • Logan92995 on April 15, 2023

    These were good! You wouldn't even be able to tell these are whole-wheat muffins. And thankfully they were easy to make. Added cocoa nibs to the top of two, which were okay, though I think I prefer the muffin without it.

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