1/3cupoil80 ml, any flavorless oil, I used avocado oil
1teaspoonvanilla5 ml
1/2cuplight brown sugar100 grams
1/4cupgranulated white sugar50 grams
1/4cupyogurtI used plain whole milk yogurt
1/2cupchopped walnuts
1tablespoonmilk or wateroptional, as needed
Instructions
Before you start, pre-heat your oven to 375 F degrees and line a 12 count muffin tray with cupcake/muffin liners.To a bowl add the dry ingredients (you may also sift them but I added them just as is): all purpose flour, baking powder, baking soda, cinnamon powder and salt. Using a wire whisk mix until all the ingredients are mixed and well combined. Set this aside.
To a large bowl, add 2 large ripe bananas. Using a potato masher or fork, mash the bananas really well until it's smooth.
Then add oil (any flavorless oil, I used avocado oil) and vanilla. Mix using the wire whisk until it's all well combined. You can use a hand or stand mixer as well at this point but the wire whisk also works well for this recipe.
Then add brown sugar and granulated white sugar. For less sweeter muffins, you can use only 1/2 cup sugar. Mix well until the sugars are well combined with everything else.
Add in the yogurt (I used plain whole milk yogurt) and mix until combined.
Add half of the fry ingredients and mix using a spatula until combined. Then add the remaining half and mix until all of it is combined. Do not overmix, some streaks of flour is okay.
Now add the chopped walnuts along with 1 tablespoon water or milk if the batter looks too thick. I did add 1 tablespoon water at this point.Mix until it's all mixed together, again remember to now overmix at this point. The batter is now ready.
Scoop batter equally into the prepared liners. I got 12 muffins and used a ice cream scoop to fill the liners around 3/4 full. Bake at 375 F degrees for around 20 to 22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine were done in 20 minutes.Take them out of the oven and let them stay in the pan for 5 minutes, them remove and transfer onto a wire rack to cool completely.
Notes
Do not overmix the batter: one of the worst things that you can do when making these muffins is to overmix the batter. That will lead to more gluten formation and hence tougher muffins. So do not overmix the batter, I like using a spatula and fold the dry ingredients until just combined.
Do not overbake: another super important thing to remember is to not overbake the muffins. Every oven is different so keep an eye after 18 minutes I would say. If you overbake, the muffins will be hard and not as soft and you want them to be.
Use the right bananas: use the banana which have brown spots all over. Those are the ones which will give maximum banana flavor and sweetness to these muffins.
Use higher ratio of brown sugar: if you want you can even use 100% brown sugar which will be 3/4 cup (150 grams) in this recipe. Brown sugar makes the muffins moist.