Banana Yogurt Muffin
Do not throw away your overripe banana, let turn it to a delicious muffin!!!
- Self raising flour (250 g)
- Baking powder (5 g)
- Sodium bicarbonate (5 g)
- Overripe banana (260 g)
- Banana essence (1 tsp.)
- Butter (180 g (at room temp))
- Salt (1/4 tsp.)
- Sugar powder (200 g)
- Egg (3 (size 53 g+)))
- Milk (50 g)
- Plain yogurt (150 g)
- poppy seed (additional)
preheat the oven to 200 celcius.
measure the 250 g self-rasing flour, add baking powder and sodium bicarbonate.
sift the flour in the bowl two times and set aside.
peel the banana peels and chop in small pieces before put it in food-processor (add some milk for easier blending).
blend bananas until it is smooth.
add butter and salt in a mixing bowl, mix them with low speed for a few second.
add sugar and cream the butter and sugar until white and fluffy (with medium speed for 3 minutes).
slowly add the eggs (one by one: add the first egg and mix it until uniform, then add the second and the third egg in).
mix the mixture with hight speed for further 3 minutes.
add mashed banana and 1 tsp banana essence, mix with low speed until uniform.
pour a quarter of flour in a mixture, use a whisk to slowly mix it together.
do not mix with high speed and do not over mixing.
pour the other quarter of flour in and do the same procedure until finishing all the flour.
add milk and yogurt and use a whisk to mix into a smooth paste.
a muffin paste.
line a muffin tray with the paper cases in.
drop a spoon(3/4 of a case) of the mixture into each case.
bake for 12-15 minutes
the muffin is cooked: no mixture left out when you put the stick in.
transfer to a wire rack to cool.
do not forget to add poppy seed on top if you like it!!! :D
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