Instructions

• Your list of ingredients should contain the following – 1 cup of whole wheat flour, ½ cup of loosely packed light brown sugar, 2-3 ripe bananas, ½ cup of unsalted butter softened, 2 small eggs at room temperature, 1 teaspoon of baking powder, a pinch of salt, 1/2 teaspoon of pumpkin pie spice and 3 tablespoons of yogurt.
• You will also need a 12 cup muffin pan and 12 cupcake wrappers. Lightly grease each cup of the muffin pan with a little butter and fit the cupcake wrappers in. Preheat the oven to 170 C. Mash the bananas till soft and slightly pulpy. This will impart an uneven texture to the batter but will retain the flavor. Powder the light brown sugar by running it in your food processor. This ensures that the sugar gets evenly distributed across your batter, without any unmelted granules getting stuck to the crust.
• Whisk the eggs with an egg beater till pale yellow and fluffy. Sift the flour, baking powder and salt into a large bowl and set aside. With your cake mixer set to medium speed, beat the softened butter and powdered light brown sugar till well blended. Add the beaten eggs and pumpkin pie spice and beat well.
• Now, set your mixer to low and gradually beat in the dry ingredients. Alternate with a little yogurt from time to time to improve consistency otherwise, the muffins will turn out too dense. Once all the dry ingredients have been mixed in, stir in the mashed bananas.
• Now, pour the batter into the prepared muffin pan, filling each cup half full. The batter will rise while baking and fit snugly into the cup, acquiring its shape. Place the muffin pan in the preheated oven and bake for 15-20 minutes. Once baked, take the muffin pan out of the oven and cool for 5 minutes. Quickly lift out the muffins (they will come out easily since the paper wrappers keep them from sticking to the pan). Serve as it is or with a dollop of whipped cream.