Banana Honey Muffins with Whole Grain Flour

1.Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.

2.In a large mixing bowl, whisk together the whole grain flour, baking powder, baking soda, salt, and ground cinnamon until well combined.

3.In a separate bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the honey, Greek yogurt, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well incorporated.

4.Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Do not overmix to keep the muffins tender. If using, fold in the chopped walnuts or sunflower seeds at this stage.

5.Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.

6.Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

7.Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

8.Serve warm or at room temperature. These muffins make a nutritious, portable breakfast or snack, especially suitable for those managing Crohn's disease due to their gentle, wholesome ingredients.