cups canola oil
tsp vanilla extract
tsp baking soda
ripe,brown bananas ,peeled and cut into chunks
cup unsweetened shredded coconut
cup vanilla yogurt(Greek or regular)
cup chopped chocolate(mini dark or semisweet chocolate chips)
Preheat oven to 350. Spray two 12 cup standard muffins pans or two 24 cup mini muffin pans with nonstick cooking spray. If using paper liners,spray them as well. In a stand mixer fitted with the paddle attachment,beat together the eggs,sugar,oil and vanilla on high speed until well combined.about 2 min.Reduce the speed to low,add the flour,baking soda,and 1/2 tsp salt and beat until combined about 2 minutes.Raise the speed to medium,add the bananas,coconut,and yogurt and beat for 1 min. Reduce the speed to low,add in the chocolate and mix until well combined. Using a small ice cream scoop or measuring cup(for standard muffings) or a mini ice cream scoop ,fill the prepared muffin cups almost to the top with batter. Bake until a toothpick inserted into the center of a muffin comes out clean,20-25 min for standard size muffins or 15-20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 min before serving.The muffins will keep in an airtight container at room temp for up to 1 week or in a Ziploc in freezer for up to 1 month.