- 1 cup mushy bananas
- 1/2 cup granulated sugar
Mix the mashed bananas together with the granulated sugar. The riper the better. Set aside.
In a large bowl, combine the following, beating well:
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 2 tsp. vanilla
- 4 eggs
- 1/2 cup plain yogurt
Add the banana mixture to this and blend well.
In a separate bowl, combine with a wire wisk:
- 2 cups unbleached all-purpose flour (you can use bleached if you like that, I don't)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg (or cinnamon if you prefer)
Gradually add this flour mixture to the banana batter and mix until smooth. Pour about 1/2 cup batter into well-greased (I use vegetable cooking spray) cupcake tins. If you want to use the muffin sized tins, fill until they are half full. Bake in a preheated 350 degree oven for about 20-25 minutes. For the larger muffins you will need extra time...more like 30 minutes. You want them to be golden brown and to spring back on top when you touch them (you can also check them with a toothpick...if they haven't been used up in someone's art creation!) :) This recipe makes 2 dozen fabulous muffins (or 1 dozen big muffins).