In a large bowl, combine the dry ingredients - all flours, salt, baking powder and baking soda. Set it aside.
In another bowl, whisk together the beaten egg, banana,yogurt, oil and sugar. Add in the dry ingredients and combine them until moistened.
Use an ice cream scoop or a spoon to divide the mixture into 12 greased muffin pans or paper lined muffin cups.
Place into the oven and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean. Let it cool for 5 minutes before removing them from pan to a wire rack.
Serve immediately or store in airtight container for 2 to 3 days.