Description
These Greek Yogurt Banana Muffins are moist, flavorful, and easy to make, combining ripe bananas and tangy Greek yogurt for a tender crumb. Enhanced with chocolate chips for a sweet touch, these muffins make a perfect breakfast or snack option for the whole family.
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
- Preheat Oven and Prepare Muffin Tin: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, cream together the softened salted butter with the granulated sugar and light brown sugar until well combined. Add the mashed bananas, plain Greek yogurt, eggs, and vanilla extract. Mix everything until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet banana mixture, stirring gently just until combined to avoid overmixing. Then fold in the milk or semisweet chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Scoop about ¼ cup of batter into each prepared muffin cup. For an extra touch, sprinkle a few more chocolate chips on top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes until the muffin tops turn lightly golden brown. Check doneness by inserting a toothpick into the center; it should come out mostly clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. They can be served warm or at room temperature. Store any leftovers in an airtight container to maintain freshness.
Notes
- For a dairy-free option, substitute butter with a plant-based margarine and use dairy-free yogurt.
- Overmixing the batter can make muffins dense; mix just until dry ingredients are incorporated.
- Feel free to swap chocolate chips with nuts or dried fruit for variation.
- These muffins freeze well; store them in an airtight container in the freezer for up to 2 months.
