Step 1

Preheat oven to 180C/160C fan forced. Grease a 24-hole mini muffin pan.

Step 2

Combine yoghurt and banana in a large bowl. Gradually stir in flour until just combined.

Step 3

Spoon mixture into muffin holes. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 2 minutes to cool slightly before transferring to a wire rack to cool completely.