Description

These Greek Yogurt Banana Muffins are a moist and flavorful treat that combines the natural sweetness of ripe bananas with the tangy creaminess of Greek yogurt. Enhanced with chocolate chips for a delightful surprise, these muffins are perfect for breakfast, snacks, or a wholesome dessert. They are easy to prepare and yield soft, tender muffins with a slight golden crust.

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

Additional

1 cup milk or semisweet chocolate chips (plus extra for topping if desired)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard muffin tin with baking cups or cupcake liners to prevent sticking.
Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for integration later.
Combine Wet Ingredients: In a large bowl, beat the softened salted butter with granulated and light brown sugars until the mixture is well combined and slightly fluffy. Add the mashed bananas, Greek yogurt, eggs, and vanilla extract, mixing gently until you achieve a smooth batter.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the batter is combined without overmixing to maintain muffin tenderness. Fold in the chocolate chips carefully to distribute evenly.
Fill Muffin Cups: Spoon approximately ¼ cup of batter into each prepared muffin cup. Optionally, sprinkle a few additional chocolate chips on top of each muffin for extra chocolate flavor and visual appeal.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring 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 maximum sweetness and flavor.
Do not overmix the batter to avoid dense muffins.
You can substitute chocolate chips with nuts or dried fruit if preferred.
For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter alternatives.
If you prefer less sweetness, reduce the granulated sugar to ½ cup.
Muffins can be frozen in an airtight container for up to 3 months.