1¼ cups (10 fluid oz or 310 milliliters) canola oil, plus more for the pan
2 tsp. vanilla extract
3 cups (13.5 oz or 360g) all-purpose flour
1 tsp. baking soda
Kosher salt
3 ripe, brown bananas, peeled and cut into chunks (about 1 lb.)
½ cup (2 oz or 60g) unsweetened shredded coconut
½ cup (4 oz or 125g) plain Greek yogurt
1 cup (5 oz or 150g) chopped chocolate or mini chocolate chips, optional
Instructions
Preheat oven to 350 degrees F. Spray two 12-cup standard muffin pans or two 24-cup mini muffin pans with nonstick cooking spray or butter them with oil.
In a stand mixer fitted with a paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until well combined, about 2 minutes. Reduce the speed to low, add the flour, baking soda, and ½ teaspoon of salt, and beat again until well combined, about 2 minutes.
Increase the speed to medium, add the bananas, coconut, and yogurt, and beat for 1 minute. Reduce the speed to low or switch to a spoon, and add the chocolate chips. Mix until well combined.
Pour the batter into the prepared muffin cups, filling each ⅔ to ¾ full.
Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20-25 minutes for standard muffins or 15-20 minutes for mini muffins.
Turn the muffins out onto a wire rack and let cool for at least 10 minutes. (Muffins will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month).
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2016/03/harpers-favorite-banana-muffins.html