Eggless Banana Yogurt Muffins

When it comes to baking, I am still a novice. But some tricks always help me. Like, using sour cream makes a cake really soft and moist. But sour cream is not available everywhere and many readers have asked for substitutes. Thick Whole Milk Yogurt works as the best alternative for sour cream. Hope you like these Banana Yogurt Oats Muffins as much as we loved them.

Ingredients:
Bananas - 2 big
All Purpose Flour - 1 cup
Quick Oats - 1/2 cup
Light Brown Sugar - 1 cup
Yogurt/Curds/Dahi - 3/4 cup
Olive Oil - 1/2 cup
Dry Cranberries - 1/4 cup
Whole Almonds/Badam - 1/4 cup
Vanilla Extract - 2 tsp
Ground Cinnamon/Dalchini Powder - 1/2 tsp
Baking Soda - 1 tsp
Baking Powder - 1/2 tsp
Cupcake Liners

How to bake Banana Yogurt Muffins:

Freeze whole bananas for 2 - 3 hours. Use whenever you are ready to bake. Before baking, make sure frozen bananas turn soft.
Preheat the oven at 350 degrees F. Line a 12 muffin tray with cupcake liners.

Roughly chop almonds and cranberries. Use any other dry fruits and nuts of your choice. Add 1 tsp all purpose flour to the chopped dry fruits and nuts. Mix and keep it aside. This won't let the dry fruits and nuts sink to the bottom of the muffins.
Grind quick oats to a fine powder in a blender/grinder.
First, mix the dry ingredients in a bowl. Add the remaining all purpose flour, powdered oats, baking soda and baking powder. Mix well.
In a big mixing bowl, add yogurt and bananas. Whisk well until bananas are mashed. Now add sugar, oil, vanilla extract and cinnamon. Mix well. Add the dry ingredients, little at a time, until the cake batter turns smooth. Gently fold in the dry fruits and nuts in the batter.
I have used whole milk/full fat yogurt and olive oil. Use any other cooking oil like coconut oil. Or butter would work fine too.
Pour the batter in the lined 12 cups. Bake for 20 - 22 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Enjoy Eggless Banana Yogurt Oats Muffins for breakfast or as an anytime snack.

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