This summer has not been as hot as usual so far here in Michigan. But we have had some hot, steamy days. It seems like when the temperature heats up, bananas get ripe more quickly, and before I know it, I have some yellow/brown bananas sitting in my fruit bowl. I don’t like to see food go to waste, so lately I have been making banana muffins to use our bananas before they get too ripe to eat. I made some this morning, and my kids and I ate them for breakfast out on our back porch. 
The recipe I have posted below calls for whole wheat pastry flour. You can use white flour if you prefer, but I like the texture of the whole wheat pastry flour, and it contains more fiber and vitamins and minerals than white flour. I also like to use Greek yogurt because it has more protein, though you can use any kind of yogurt. The bananas and yogurt keep these muffins nice and moist. They were a hit with both of my kids and husband, plus my three-year-old nephew. It is good to start out the day with something substantial! And even better if you have the chance to eat outside in the summertime.
Oh, those mushy bananas! Thank goodness for banana muffins & bread. They’re wonderful breakfast foods.And using Greek yoghurt ensures that they are really moist with less calories. Great idea.
Thank you!
I love banana muffins. Thanks for the recipe.
You’re welcome. I hope you like this recipe. 🙂