Eggless Banana Muffins
2 large very very ripe bananas, mashed
~1/3 cup oil
1/2 cup natural yoghurt
Mix enough to blend but not destroy the yoghurt
2 cups plain flour
1 t baking powder
1/2 t bi-carb soda
Sift together; mix in 3/4 cup raw castor sugar (or any other sugar)
Mix the two, throwing in 3/4 cup of whatever you fancy/have in the cupboard. Be careful not to mix too well – it needs to be lumpy to have that muffin crumb texture. Too smooth and they will have holes through them and coneheads. If I’m adding chopped dates or craisins I soak them in hot water while I get things ready – the muffins dry out less. Dust with sugar or nuts or cinnamon sugar or nothing :.
Bake in 170~180* oven 15 mins for mini-muffins, closer to 20 for normal muffins (I have no idea how long a “Texas” pan muffin would take to cook, probably as long as a teacake)
Sugar can be replaced by 1/2 cup honey mixed into the yoghurt etc.
Eggless=lunchbox friendly. Also good for cleaning out the fruit bowl and that last bit of mixed dried fruit in the baking supplies.