Whenever I overbuy bananas and see that they fast approach their peak ripeness without many candidates at home lining up for them, this is the recipe that usually saves the day. It is easy, delicious and the muffins are ideal school snack. This is also a very basic recipe and can be easily amended with roasted nuts (almonds, hazelnuts etc.) or loaded up with more fruit like blueberries.
Fluffy banana muffins
Ingredients
- 3 ripe bananas mashed
- 3/4 cup sugar
- 2 eggs
- 3/4 cup olive oil
- 1 cup yogurt ( Astro Original Balkan style, plain 6%) – I use only this yogurt as it is pure and creamy without starches, pectin or gelatin.
- 2 cups of flour
- 1 tsp baking soda
- 1 tsp citric acid powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Directions
- Preheat oven to 350F/180C.
- Mash the bananas really well.
- Beat the eggs and sugar together until creamy and pale.
- Add the yogurt and oil to the egg mixture.
- Mix the flour, baking soda and citric acid powder.
- Gently incorporate the flour mixture into the egg mixture.
- You will start to see bubbles forming.
- Add the vanilla and optional cinnamon.
- Line the muffin forms with paper liners.
- Pour the muffin batter into the muffin liners (about 3/4 full, as they will rise)
- Bake in the middle of the oven for about 15-20 min until golden.
- Do the tooth pick test – the toothpick should stay without anything sticking to it.
Let them cool off well and enjoy!
Bite of Chocolate 