Description
Deliciously moist Greek Yogurt Banana Muffins featuring ripe bananas, creamy Greek yogurt, and melty chocolate chips, perfect for breakfast or a wholesome snack. These muffins combine the natural sweetness of bananas with the richness of yogurt, creating a tender crumb with a hint of vanilla and a delightful chocolate surprise.
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 make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, cream the softened salted butter with the granulated sugar and light brown sugar until well combined and fluffy. Add the mashed bananas, Greek yogurt, eggs, and vanilla extract, mixing until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and gently stir just until everything is combined, being careful not to overmix, which can make the muffins tough. Fold in the chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Spoon about ¼ cup of batter into each lined muffin cup. For extra chocolate goodness, sprinkle a few additional chocolate chips on top of each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes or until the muffin tops turn lightly golden and a toothpick inserted into the center comes out mostly clean with just 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
- Ensure bananas are ripe and soft for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins light and tender.
- Using Greek yogurt adds protein and moisture while keeping muffins fluffy.
- Chocolate chips can be substituted or omitted for a healthier version.
- Leftover muffins can be frozen for up to 2 months; thaw before serving.
- Try adding nuts or berries for extra texture and flavor variations.
