Ingredients

The following ingredients have 4 Servings
  • 3 very ripe bananas ((180 g approx.), mashed)
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (120 ml) light tasting oil ((I use vegetable oil))
  • ¼ cup (60 g) plain regular yogurt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (210 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 -2 teaspoon milk

Instruction

  • Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
  • In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
  • Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
  • Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
  • Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.