Harper's Favorite Banana Muffins
 
Prep time
Cook time
Total time
 
Source: Adapted from Leite's Culinaria
Serves: 24
Ingredients
  • 3 large eggs
  • 1¼ cups (10 oz or 315 g) granulated sugar
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared muffin cups, filling each ⅔ to ¾ full.
  5. 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.
  6. 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