Banana Yoghurt Muffins


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We go through bananas in this house like crazy. I can buy 20 in a week, and by Friday evening when I go to make a smoothie, they will all be gone. So if I want to make banana anything, I usually have to buy and hide some specifically for that purpose! But recipes like this are a great way to use up leftover bananas that have gone a little too soft to eat. Overripe bananas add a bit of extra flavor, so letting them go a bit brown is definitely worth it.

This recipe is pretty adaptable. Try substituting the chocolate chips for something less sweet such as nuts, blueberries, or cranberries! Store in an airtight container, or wrap tightly and freeze.

Banana Yoghurt Muffins
Print Recipe
Recipe adapted from The Homemade Kitchen by Alana Chernila
Servings
18 cupcakes
Servings
18 cupcakes
Banana Yoghurt Muffins
Print Recipe
Recipe adapted from The Homemade Kitchen by Alana Chernila
Servings
18 cupcakes
Servings
18 cupcakes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350F
  2. Mix oil, honey and eggs in a bowl. In a separate bowl mash the bananas and add vanilla. Combine the two.
  3. In a large bowl, stir together the large ingredients. Add the wet mixture and fold carefully, do not overmix.
  4. Scoop into muffin cups (I use about 1/3C each) and bake until a toothpick or knife comes out clean when inserted into the centre. Roughly 30-40 minutes.
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