Preheat oven to 375F. Add cupcake papers to your muffin tin.
Mash your bananas in a small bowl. If they aren't ripe enough bake on a sheet at 350F for about 10 minutes or until blackened.
Sift flour, baking soda, baking powder, salt, and spices into a medium sized bowl. Whisk together then set aside.
Mash peeled bananas in a large bowl.
Add melted butter, yogurt, vanilla, sugar, and eggs to the mashed bananas and mix until incorporated.
Add the sifted dry ingredients and mix until combined.
Use an ice cream scoop to transfer the batter filling each paper 2/3- 3/4 the way up.
Iff you'd like a bit of extra sweetness you can sprinkle some cinnamon sugar on top of each cupcake before baking. Turbinado sugar will give a bit of crunch!
Bake for 5 minutes at 375F then reduce oven temp to 350 F and continue baking for another 18 minutes or until the centers are springy to the touch.
If your bananas aren't ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
These muffins are AMAZING with 1 cup of roughly chopped walnuts or pecans folded in at the end. Toasting nuts is always a plus!
For added depth of flavor you can try using browning the butter. Just cook the butter on low heat in a pot stirring occasionally. Let it cool to warm before using as it will be quite hot after browning.
Don't worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser muffins.