Tuesday, March 2, 2010

the quest for the perfect banana muffin: attempt #2, moist yoghurt & banana muffins

Original Recipe from LifeStyle Food Australia.
The recipe that follows comes from the original recipe with some amendments.

makes 12 regular sized muffins
  • 2 very ripe bananas
  • 1 cup of vanilla flavoured yoghurt (Still don't have any plain flavoured yoghurt)
  • 1 beaten egg
  • 1/2 a stick of butter, melted (I like butter much better than vegetable oil)
  • 1 3/4 cups of self-raising flour
  • 1/2 cup of caster sugar


  • Preheat oven to 180C
  • Prepare muffin tin/s

  • Mash up the bananas
  • Add the yoghurt, egg & butter into the mashed bananas until nicely combined
  • Sift flour and sugar into the mixture
  • Gently fold the dry ingredients into the mix
  • Divide the batter amongst the prepared muffin cups
  • Chuck them in the oven for 20-25 minutes or until the tops spring back when you touch them


Lovely, light, fluffy and moist. Better than the dense, breakfast muffin consistency of attempt #1 and I actually had most of the ingredients on hand. I have begun to notice a trend in everything I bake - the back, right hand areas of the oven seem to burn more quickly than any other place in the oven. I wonder why?

The banana flavour didn't come out so much, but it is probably due to the fact that the bananas used weren't that over-ripened. Or maybe it was the vanilla flavoured yoghurt? The quest will continue though. Maybe I will try the ones Kass baked a couple of days ago?


  1. My oven is like that too! I just rotate them around every so often .

  2. my Lord, you're blog's a floating recipe book stuck in the virtual vortex.
    i need to grab some mits.