Bananas, whole wheat flour, honey, and oats combine here in muffin form, perfect as the cinnamon-dusted stars of that breakfast or brunch that won’t make you feel like you just downed a stick of butter. They’re easy to mix and bake—the only thing to watch out for is not overmixing the batter: A light hand ensures beautifully tender results. Our recipe calls for a sprinkling of turbinado sugar—it’s coarse brown sugar, also known as sugar in the raw. If you can’t find it, feel free to substitute a little dark brown sugar.
For more, check out our Gluten-Free Cranberry-Pecan Muffins, Almond–Whole Wheat Blueberry Muffins, and Pumpkin Spice Pecan Streusel Muffins.
Cinco de Mayo
Add the mashed bananas and milk and mix to combine, then whisk in the baking soda, baking powder, vanilla extract, salt, and measured cinnamon. Add the flour and oats and gently fold them in, using a spatula or large wooden spoon, until just combined (a few streaks of flour are fine—avoid overmixing or the muffins will end up tough). 
Sprinkle the tops with oats, turbinado sugar, and a dusting of cinnamon. 
