Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- small amount of coconut oil for muffin tins
Details
Servings 48
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and oil in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into 2 mini muffin tins coated with a small amount of coconut oil. Bake at 350° for 7-10min or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove muffins from pans. Cool completely on wire rack.
If Bananas are extra ripe may be able to reduce sugar to 1/2 cup.
If plain yogurt is not in hand use a flavoured yogurt and reduce sugar to 1/2 cup.
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