A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Ingreadient
1 cup whole-wheat flour (see cook's note)
1/2 cup all-purpose flour (see cook's note)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons coconut oil, melted
1/4 cup packed dark brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1 1/2 cups mashed very ripe banana (about 3 large bananas)