Ingredients

The following ingredients have 16 Servings
  • 1 & 1/2 cup all purpose flour (195 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 2 large bananas (overripe, mashed)
  • 1/3 cup oil (80 ml, any flavorless oil, I used avocado oil)
  • 1 teaspoon vanilla (5 ml)
  • 1/2 cup light brown sugar (100 grams)
  • 1/4 cup granulated white sugar (50 grams)
  • 1/4 cup yogurt (I used plain whole milk yogurt)
  • 1/2 cup chopped walnuts
  • 1 tablespoon milk or water (optional, as needed)

Instruction

  • Before you start, pre-heat your oven to 375 F degrees and line a 12 count muffin tray with cupcake/muffin liners.To a bowl add the dry ingredients (you may also sift them but I added them just as is): all purpose flour, baking powder, baking soda, cinnamon powder and salt. Using a wire whisk mix until all the ingredients are mixed and well combined. Set this aside.
  • To a large bowl, add 2 large ripe bananas. Using a potato masher or fork, mash the bananas really well until it's smooth.
  • Then add oil (any flavorless oil, I used avocado oil) and vanilla. Mix using the wire whisk until it's all well combined. You can use a hand or stand mixer as well at this point but the wire whisk also works well for this recipe.
  • Then add brown sugar and granulated white sugar. For less sweeter muffins, you can use only 1/2 cup sugar. Mix well until the sugars are well combined with everything else.
  • Add in the yogurt (I used plain whole milk yogurt) and mix until combined.
  • Add half of the fry ingredients and mix using a spatula until combined. Then add the remaining half and mix until all of it is combined. Do not overmix, some streaks of flour is okay.
  • Now add the chopped walnuts along with 1 tablespoon water or milk if the batter looks too thick. I did add 1 tablespoon water at this point.Mix until it's all mixed together, again remember to now overmix at this point. The batter is now ready.
  • Scoop batter equally into the prepared liners. I got 12 muffins and used a ice cream scoop to fill the liners around 3/4 full. Bake at 375 F degrees for around 20 to 22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine were done in 20 minutes.Take them out of the oven and let them stay in the pan for 5 minutes, them remove and transfer onto a wire rack to cool completely.