Time: 1 hour 20 min.
Complexity: easily
Quantity: 12 cupcakes

These banana muffins are egg- and dairy-free, yet incredibly soft, moist, and flavorful. This is all thanks to the addition of soy yogurt and vegetable oil. Ripe bananas also help: not only do they add flavor and juiciness, but they also help reduce the use of refined sugar.

Ingredients:

• 1 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 3 very ripe medium bananas, mashed (about 1 and 1/4 cups)
• 3/4 cup sugar
• 0.5 cup plain soy yogurt
• 0.5 cups vegetable oil
• 1 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, cupcake, yogurt, bananas

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2
• In a medium bowl, combine the flour, baking soda, and salt. In another medium bowl, combine the bananas, sugar, yogurt, vegetable oil, and vanilla extract. Gently fold the liquid mixture into the flour mixture with a rubber spatula and knead until the dough forms (it's okay if some lumps remain).
Step 3
• Spoon about 1/4 cup batter into each muffin cup and bake until a tester inserted into the center of a muffin comes out clean, about 30 minutes.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 4
• Cool the cupcakes in the pan on a wire rack for 30 minutes, then remove the cupcakes from the pan and transfer them to a wire rack to cool completely. Store muffins in an airtight container for up to 5 days..

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