[Cook] Banana Bread Muffins

I think I am getting better and better at baking. This banana bread muffins turned to be perfect! I had one when it was still warm. The crust was slightly crunchy. When it cooled, the outer layer became soft and moist. It was still really good. I brought some to work, and co-workers have requested that I make it again soon. :-)


Banana Bread Muffins

9 ounces all-purpose flour (about 2 cups)
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cups mashed ripe banana ( large)
1/3 cup plain Greek yogurt
1/4 cup canola oil



1. Preheat oven to 375 degrees.

2. Place 12 paper muffin cup liners in muffin cups.

3. Weigh or lightly spoon flour into dry measuring cups. Combine flour, sugar, baking soda, and salt in a medium bowl; make a well in cneter of mixture. Place eggs in a medium bowl; beat with a whisk. Add banana, yogurt, and oil, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Spoon batter into liners.

4. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and cool on a wire rack.

(Yield: 12 muffins)

(Adapted from Cooking Light Fresh Food Fast 24/7: 5 Ingredient, 15 minute recipes)