Description
These Greek Yogurt Banana Muffins are moist, flavorful, and quick to make. Featuring ripe bananas, creamy Greek yogurt, and a delightful touch of chocolate chips, these muffins offer a perfect balance of sweetness and texture. Ideal for breakfast, snack, or dessert, they bring a wholesome twist to classic banana muffins with added protein and tang from the yogurt.
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: Preheat your oven to 350°F (175°C). Prepare a standard-size muffin tin by lining it with baking cups or cupcake liners to prevent sticking and for easy removal.
- Combine 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.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until well combined and fluffy. Add the mashed bananas, plain Greek yogurt, eggs, and vanilla extract, mixing thoroughly until the batter is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing just until combined to avoid overmixing and tough muffins. Next, fold in the chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Spoon approximately ¼ cup of batter into each prepared muffin cup. Optionally, sprinkle a few extra chocolate chips on top of each muffin for an attractive finish and extra chocolate bursts.
- Bake: Bake the muffins in the preheated oven for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean, indicating doneness.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes after baking, then carefully remove them and transfer 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 very ripe bananas for the best flavor and natural sweetness.
- If desired, substitute semisweet chocolate chips with milk or dark chocolate chips to adjust sweetness.
- Do not overmix the batter to keep muffins tender and fluffy.
- These muffins freeze well; wrap them tightly and freeze for up to 2 months.
- For a dairy-free version, use a dairy-free yogurt and butter substitute.
