3 large eggs1 1/4 cups (10 ounces or 315 grams) granulated sugar
1 1/4 cups (10 fluid ounces or 310 milliliters) rice bran oil or canola oil, plus more for the pan
2 teaspoons store-bought or homemade vanilla extract
3 cups (13.5 ounces or 360 grams) all-purpose flour
1 teaspoon baking soda
Kosher salt
3 ripe, brown bananas, peeled and cut into chunks (about 1 pound)
1/2 cup (2 ounces or 60 grams) unsweetened shredded coconut
1/2 cup (4 ounces or 125 grams) plain yogurt (Greek or regular)
1 cup (5 ounces or 150 grams) chopped chocolate or mini chocolate chips (dark or semisweet)
DIRECTIONS
Full recipe from : leitesculinaria.com
1. Preheat the oven to 350°F (180°C). Spray two 12-cup standard muffin pans or two 24-cup mini muffin pans with nonstick cooking spray or slick them with oil. If you decide to use paper liners, it’s a good idea to spray them as well.
2. In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until really well combined, about 2 minutes. Reduce the speed to low, add the flour, baking soda, and 1/2 teaspoon salt, and beat again until really well combined, about 2 minutes. Crank the speed to medium, add the bananas, coconut, and yogurt, and beat for 1 minute. Reduce the speed to low or switch to a spoon, add the chocolate chunks or chips, and mix until well combined.
3. Divvy the batter among the prepared muffin cups, filling each 2/3 to 3/4 full. (We used an ice-cream scoop or measuring cup for standard muffins and a mini ice-cream scoop or a very small measuring cup for mini muffins.)
4. Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20 to 25 minutes for standard muffins or 15 to 20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 minutes. (If you can resist demolishing the entire batch of muffins within minutes, they will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.)
