Banana Muffins

Today is not insanely hot and I'm not working, a rare combination in the summer. I'm taking advantage of this mix to make muffins. I don't often cook in the summer because the oven heats up my apartment too much, so today is nice.

For your cooking pleasure, I present my banana muffin recipe:

3 bananas (well, 3-ish; if you have 4, by all means use all four, especially if they're small)
1 egg
1/3 cup oil
a small container of yogurt (the size you pack in lunches) or the rough equivalent*
3/4 cup sugar
1 tsp baking soda
1 1/2 cup flour

Mash up the bananas, add the egg, oil, yogurt, and sugar, and mix well. Add the baking soda and flour** and mix just until everything is wet and mushy; do not over-mix.

Fill your muffin cups and bake at 350 for around 30 minutes (maybe a bit less, maybe a bit more; it depends on your oven). You should get 12 muffins.

*About the yogurt: it's optional. The original recipe didn't call for yogurt, but one day I was making muffins and discovered that I didn't have any eggs. I searched on-line for a solution and discovered that yogurt can replace eggs when making muffins (although not for everything), so I threw in a small container of vanilla yogurt. I liked the texture, so now I add it all the time, even when I have eggs. The muffins are moister and the vanilla flavor is nice. You can leave out the yogurt or try different flavors.

**Okay, true baking confession time: I know I'm supposed to mix the dry ingredients separately and then add them. I don't. I add the baking soda and get it all mixed in, and then I add the flour. I see no reason to dirty another bowl for baking soda and flour.