With 4 overripe bananas sitting on my kitchen counter I was looking for something different to bake, other than banana bread. I found this recipe from Martha Stewart online. I changed her original recipe which called for sour cream, and used nonfat vanilla Greek yogurt to make them a bit healthier. A perfect little chunk of chocolate in the center gave them the added sweetness they needed. Making muffins in the mini cups is a bit dangerous. Isn’t 8 a proper serving? I guess not.
These are not overly sweet, making them the perfect treat with a cup of afternoon coffee. The recipe rendered me 40 mini muffins, eating them by the handful had them gone in a flash. You can bake these in regular sized muffin tins, just increase the bake time by about 5 minutes. Watch until they turn a perfect golden color and check when a cake tester comes out clean.
Adapted from Martha Stewart
INGREDIENTS (makes 36-40 mini muffins)
- 4 ripe bananas
- 1 cup packed light-brown sugar
- 1/2 cup canola oil
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 – 6oz container non-fat vanilla Greek yogurt
- 1 tbsp vanilla extract
- Chocolate chunks
Preheat the oven to 350 degrees.
Place the bananas in the bowl of a stand mixer using the paddle attachment and mix until well mashed. Add the brown sugar and mix. Add the oil and egg and mix until smooth. Add both flours, the baking powder, baking soda and salt, mix until just incorporated. Add the yogurt and vanilla extract and mix one last time.
Pour the batter into prepared mini muffin tins, or line the cups with muffin papers. Fill each cup about 3/4 full. Place a single chocolate chunk in the center of the batter in each cup. Bake for about 15-20 minutes until golden. I use the convection setting on my oven. These were done in 15 minutes.
Cool on a wire rack. Enjoy!