Our caregiver, makes these muffins for our kids and most of the neighbourhood kids too. They LOVE them. It was the first muffin my son ever had because there are no eggs! There's also not a lot of sugar which I really like. Her recipe called for all-purpose flour but I use whole wheat flour and they taste just as good. I like full size muffins but you can also make this with a mini muffin pan. Sometimes I also mix it up by adding a handful of chocolate chips and 1 or 2 tablespoons of ground flaxseed meal.
3 medium bananas, very ripe & mashed
1 cup non-fat yogurt (or sour cream)
1/2 cup brown sugar, lightly packed
1/4 cup vegetable oil
1 2/3 cup flour (whole wheat or all-purpose)
2 tsp baking soda
Handful chocolate chips (optional)
1-2 Tbsp ground flaxseed meal (optional)
1. Preheat oven to 400 degrees F. Prepare a cupcake pan with paper cups or non-stick cooking spray
2. Combine the mashed bananas, yogurt (or sour cream) brown sugar and vegetable oil.
3. In another bowl, combine the flour and baking soda. (If using flaxseed, you can toss it in here.)
4. Add the wet to the dry ingredients and mix until combined. (If using chocolate chips, toss them in here.)
5. Bake 15-17 minutes. If mini muffins, check at 15 minutes.
