Olive Oil Banana Muffins

Serves 6 · 15 min prep · 20 min cook

Ingredients

• 3 large (about 1 1/2 cups mashed) ripe bananas
• 1/2 cup extra-virgin olive oil
• 2 large eggs
• 1/3 cup honey
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 2 tablespoons turbinado sugar for topping

Instructions

1. 1Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with olive oil; set aside.
2. 2In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with only a few small lumps remaining (you should have about 1 1/2 cups).
3. 3Add the olive oil, eggs, honey, Greek yogurt, vanilla extract, and lemon zest to the bananas; whisk until the mixture is fully combined and glossy.
4. 4In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
5. 5Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no dry streaks remain—do not overmix or the muffins will be tough.
6. 6Fold in the chopped walnuts, reserving a small handful for sprinkling on top if desired.
7. 7Divide the batter evenly among the 12 muffin cups, filling each three-quarters full; sprinkle the tops with turbinado sugar and any reserved walnuts.
8. 8Bake at 375°F for 18–22 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
9. 9Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool another 10 minutes so the crumb sets; serve warm or at room temperature.
10. 10Store leftovers in an airtight container at room temperature up to 2 days or freeze for quick weekday breakfasts.