Whole-Wheat Banana Muffins

I'm always on the look out for healthy muffin recipes. I've tried so many failed recipes, so when I come across a good one, I try to hold onto it. I love muffin recipes that call for bananas because I usually have several in the freezer. I'll buy a bunch of bananas and the ones that get too ripe before we can eat them, I'll peel them, slice them, and stick them in a freezer bag and into the freezer. That way I can use them for stuff like this or from frozen in smoothies! This recipe was referred to me from a friend of mine that she got from the wonderful world of Pinterest. The original recipe comes from mostlyhomemademom.com

Ingredients

2 1/4 c whole wheat flour

3/4 tsp baking powder

1/4 tsp salt

3 overripe bananas, mashed

1/4 c yogurt (plain or vanilla) *I used plain Greek yogurt because I usually have that at the house

1/4 c honey

2 eggs

1/3 c applesauce

1 tsp vanilla

3/4 c raisins (optional) *I did not use

Directions

In medium bowl, combine flour, baking soda and salt. In separate larger bowl, beat bananas, yogurt, honey, eggs, applesauce, and vanilla with hand or stand mixer until well blended. Stir in flour mixture until moist. Gently fold in raisins (if desired). Pour batter into 12 muffin cups that have been lined with paper or foil liners and sprayed with cooking spray. The recipe states to bake at 350 degrees for 20-25 minutes, but it took my muffins about 35-40 minutes to get completely done. So you may just have to keep checking them.