The beautiful aroma of the fresh bananas fills the room when these muffins are taken out of the oven – there is no better way to welcome kids back after their good and long day at school. These muffins are not fancy, but ultra soft, moist and flavorful. The majority of the moisture comes from yogurt and bananas. Kids love them and we all do. It is also a great way to make good use of overripe bananas which we have them at home all the time.
Makes 12 muffins,
- 1 and ½ cups all-purpose or plain flour中筋面粉
- 1 teaspoon baking powder 泡打粉
- 1/2 tablespoon baking soda小苏打
- 2-3 overripe bananas熟透的香蕉
- 2 eggs
- 1 small carton yogurt
- 3 tablespoons brown sugar or caster sugar (adjust the volume of sugar to your taste)
- 1/3 teaspoon vanilla essence
- 35g butter (melted and cool it off)
Method
- Preheat the oven to 175℃ or360°F. Line muffin tin (regular size, not jumbo, not mini) with baking cups/cupcake wrappers. In the meantime, melt the butter in microwave or on the stove and cool it off.
- In a mixing bowl, place peeled bananas and make the banana mash.
- Then add into eggs, yogurt, brown sugar, a drop of vanilla essence and melted butter.
- In another medium bowl, mix together plain flour, baking powder and baking soda. Set the flour mix aside. Mix well. Add into the liquid mix indicated in step 2 above.
- Use a spatula to fold and combine the ingredients well until you can’t see flour anymore。
- Now pour batter into a lined muffin tin. I use a level ice cream scoop for even measuring. Fill liners to about 2/3 full (do not over-fill).
- Place the muffin tin into the middle rack of the oven. Bake for 25-30 minutes. You can insert a toothpick into the center of the muffin. The muffin is done if the toothpick comes out clean.
- Remove the tin from oven and place it on the cooling rack for about 10 minutes. Then enjoy.
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