• Heat the oven to 190°C. Line a 12-cup standard sized muffin tin with paper liners.

• In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, mix the bananas, yogurt, egg, coconut sugar, coconut oil and honey until just well combined.

• Fold the wet ingredients into the dry and gently stir until smooth. Divide the batter evenly among the muffin cups.

• Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.

• Remove the tray from the oven and allow to cool in the tin for 5 minutes. Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.

Tip:

Keep at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.