Banana Yogurt Muffins and Little Banana Bread Loaf
"These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes. Because there's sprinkles baked right in, no need to bother with a glaze. The batter makes enough for 12 standard muffins plus 1 small 8x4 loaf, or bake as about 18 muffins. I like baking the extra batter as a loaf because it's easy to wrap it up and freeze for a rainy day...."
INGREDIENTS
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1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
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1 large egg
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6 ounces Greek yogurt (I used;Lowfat banana Chobani, sour cream may be substituted)
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1/2 cup canola or vegetable oil
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1 to 2 teaspoons cinnamon, or to taste
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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pinch salt, optional and to taste
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about 1/4 cup sprinkles, divided; optional but recommended
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