* 4 ripe bananas
* 1 cup packed light-brown sugar
* 1/2 cup canola oil
* 1 large egg
* 1 cup all-purpose flour
* 1 cup whole-wheat flour
* 1 tsp baking powder
* 1 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup vanilla yogurt
* 1 tbsp vanilla extract
Ingredients for topping
* 5 tbsp packed light brown sugar
* 1 tbsp AP flour
* 1 tbsp unsalted butter, softened
* 1 tsp cinnamon
* 1/8 tsp salt
1. Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add vanilla yogurt and vanilla; beat until combined.
3. Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes for regular
muffins and 18 for mini, rotating pan halfway through.
Transfer to wire rack to cool. Store, covered, at room temperature.
Don't be worried if you get a small hole in the top of your muffin, or if you get a crack. This might happen because your topping had a bit of butter that wasn't fully incorporated and melted right into the muffin. I must say - my kids sought these ones out because then inside the muffin had a little bit of extra sweetness and yumminess in the center. They might look a little different, but they taste fabulous.