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Banana Yoghurt Muffins

by chef@home (follow)
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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

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.

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