Description
These Greek Yogurt Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Combining the natural sweetness of ripe bananas with creamy Greek yogurt and rich chocolate chips, these muffins make a delightful breakfast or snack option that’s both satisfying and easy to prepare.
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 the Oven: Set your oven to 350°F (175°C) and prepare a standard-size muffin tin by lining it with baking cups or cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, and salt, then set this mixture aside.
- Combine Wet Ingredients: In a large bowl, cream the softened butter with granulated sugar and light brown sugar until well combined and smooth. Add mashed bananas, Greek yogurt, eggs, and vanilla extract, mixing until the batter is uniform and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid over-mixing. Gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Fill Muffin Cups: Spoon approximately ¼ cup of batter into each muffin liner. You may optionally sprinkle a few more chocolate chips on top for an attractive finish and extra chocolate flavor.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the tops turn lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: After baking, allow 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
- For a dairy-free version, substitute the milk or chocolate chips with vegan alternatives and ensure the Greek yogurt is dairy-free.
- Over-mixing the batter can make the muffins tough; mix ingredients until just combined.
- Ripe bananas with lots of brown spots yield the best flavor and natural sweetness.
- Adding extra chocolate chips on top before baking creates an appealing presentation.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
