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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.
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