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Greek Yogurt Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 88 reviews
  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Greek Yogurt Banana Muffins are moist, tender, and packed with wholesome ingredients. Made with ripe bananas, creamy Greek yogurt, and a touch of vanilla, these muffins are sweetened with both granulated and brown sugar for depth of flavor. Chocolate chips add a delightful burst of sweetness in every bite. Perfect for breakfast, snacks, or a wholesome treat any time of day.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 4 Tablespoons salted butter (softened)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 3 medium bananas (mashed, about 1 cup)
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract

Add-ins

  • 1 cup milk or semisweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard-size muffin tin with baking cups or cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to incorporate evenly later.
  3. Combine Wet Ingredients: In a large bowl, cream the softened butter with both granulated and brown sugars until well combined and smooth. Add the mashed bananas, Greek yogurt, eggs, and vanilla extract, mixing until the batter is smooth and homogenous.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
  5. Add Chocolate Chips: Fold in the chocolate chips carefully, distributing them evenly throughout the batter for pockets of chocolate in each muffin.
  6. Fill Muffin Cups: Spoon approximately ¼ cup of batter into each prepared muffin cup. For extra chocolatey tops, sprinkle a few additional chocolate chips on the surface of each muffin.
  7. Bake Muffins: Bake in the preheated oven for 15 to 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  8. Cool and Serve: Let the muffins cool in the pan for a few minutes to firm up, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store any leftovers in an airtight container to maintain freshness.

Notes

  • Use ripe bananas for best flavor and natural sweetness.
  • You can substitute chocolate chips with nuts or dried fruit if preferred.
  • Make sure not to overmix the batter to keep muffins light and fluffy.
  • Muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, substitute butter with coconut oil and use a dairy-free yogurt alternative.

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Find it online: https://tastydailykitchen.com/greek-yogurt-banana-muffins-recipe-2/