Banana and Yoghurt Muffins

While bananas are no longer as horrendously expensive as they were in Oz, I still couldn't bring myself to throw three VERY over-ripe ones in the bin ... despite the fact that they were now loaded with amines! I went searching for a recipe I could adapt and found this one. It's a ripper! Having yoghurt as an ingredient only increased its appeal for me because I make my own. I have no reaction to one or two of these muffins ~ spaced well apart throughout the day ~ but please make sure you are aware of YOUR tolerance to them.
INGREDIENTS:
1 and 3/4 cups unbleached organic self raising flour
1/2 cup caster sugar (or substitute with stevia, etc)
1 cup plain yoghurt (I use my own lactose free low-fat homemade yoghurt)
1 large egg (mine are homegrown free-range ... lucky me!)
2/3 cup oil (I use Crisco 100% Sunflower oil. No additives at all)
2 large bananas, mashed with chunks
1 teaspoon mixed spice
METHOD:
Preheat oven to 180C. Lightly grease a 12-hole muffin pan. Sift flour, sugar and mixed spice into a bowl. Combine yoghurt, egg, oil and banana in a second, larger bowl. Gradually add dry ingredients, stirring until JUST combined. [If you overmix, the muffins will be tough and won't rise]. Spoon mixture into muffin holes. Bake for 20 - 25 minutes. Stand muffins in pan for 5 minutes, turn out onto wire rack to cool. They are very moist and stay that way for 2-3 days. If any are left on day #4, nuke them for 15 seconds & spread with butter.