To make these chocolate banana muffins a little easier on the waistline, I substituted most of the oil with vanilla yogurt. The result was an intensely moist muffin that retained more moisture over the few days they survived in the kitchen.
I saw marshmallow topped cupcakes on Martha Stewart’s website, so the second tin of muffins received the same treatment. For experimental sake. The kids loved the sticky caramelized marshmallows, I might have too.
Here is the recipe:
- 4 ripe bananas
- 1/2 cup vanilla yogurt
- 1 tsp vanilla extract
- 3 eggs
- 2 Tbsp oil
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 tsp salt
Pre-heat the oven to 350ºF. Fill a muffin tin with paper liners.
Combine the wet ingredients, mashing the bananas to a fine pulp, in a bowl. In a second, larger bowl, combine the dry ingredients. Make a well in the center to pour in the wet mixture. Gently mix by hand until the flour is no longer visible.
Fill the paper cups mostly full ( I like big muffin tops) and bake for 25 minutes.
Option: Top the baked muffins (do not over bake them) with one large marshmallow each. Place under the broiler for a few seconds, do not walk away! Squish the toasted marshmallows to cover the top of the muffin.