This muffin is perfect for your kids who is allergic to egg because this recipe does not contain any egg. It is a great treat for adult as well as it is soft and moist.
It is easy to make, it makes a fun baking activity with the kids too!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 24 mini-muffins and 6 large muffins
Ingredients 4 very ripe bananas
200ml Greek yogurt
1/2 cup vegetable oil
1/2 cup caster sugar
1/2 cup brown sugar, packed
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
a pinch of salt
Preheat the oven to 175C conventional-heat. Line the muffin pans with muffin cases.
In a bowl, mash the bananas with a fork until smooth and there are no lumps.
In a large bowl, mix the mash bananas with yoghurt, vanilla, oil, salt and both of the sugar. Whisk until combined.
Add in the flour, baking powder and baking soda. Fold with a whisk until just combined. Do not overmix or you'll get a tough muffin.
Spoon mixture onto prepared muffin cases.
Bake in the preheated oven for 20-25 minutes until skewers inserted comes out clean.
Leave to cool on a cooling rack and serve. You can keep the muffins in an airtight container for up to 3 days.