Now that bananas in Australia are back to $2.98 a kilo (down from $15.98 a kilo after the cyclones last year), I have started to buy lots of bananas to go in my weetbix cereal. Unfortunately, this hot weather causes the bananas to ripen a bit too quickly and I end up needing to do something with the over ripe bananas besides throwing them out.
Banana bread has gotten a bit old, so I've found this recipe, tweaked it and made some extremely tasty and moist muffins for breakfast/lunch/snacks. These muffins come out super moist thanks to the yogurt and oil, plus are healthy if you use whole wheat flour and low fat yogurt. I also really like that they are not too sweet. Just writing about them makes me want to eat another one!
Banana Yogurt Muffins with Honey and Cinnamon

Ingredients:
1 3/4 cups self-raising flour (I used about 1 1/4 cups of whole wheat self-raising flour)
1/2 cup sugar
1 cup natural yogurt (I used fat-free greek yogurt)
1 egg
2/3 cup vegetable oil
2 large bananas, mashed
1 tsp cinnamon
2 tbsp honey
Directions:
Preheat the oven to 350 F (180 C) - Makes 12 muffins
Mash the bananas in a large bowl. Add the egg, yogurt, honey and vegetable oil and combine. Add the dry ingredients gradually and mixed until just combined. Be sure not to over mix. Line muffin trays with paper cups and fill (or you can use the silicon cups on a baking try, which I did).
Bake for 20-25 minutes or until a skewer inserted into the center of the muffin comes out clean. Let cool for 5 minutes and turn on a wire rack to cool completely.
*NOTE: If you don't have self-raising flour (which I didn't), you can make your own by following these ratios:
1 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt