Description
These Greek Yogurt Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Enhanced with ripe bananas, creamy Greek yogurt, and studded with milk or semisweet chocolate chips, these muffins offer a delightful balance of sweetness and tang. Perfect for breakfast, snacks, or dessert, they are easy to make and yield 16 delicious muffins with a tender crumb and golden tops.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard-size muffin tin with baking cups or cupcake liners to ensure easy removal and clean-up.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later incorporation.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla extract, mixing until the batter is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix to maintain muffin tenderness. Then, gently fold in the milk or semisweet chocolate chips.
- Fill Muffin Cups: Spoon approximately ¼ cup of batter into each prepared muffin cup. For an extra chocolaty touch, sprinkle a few additional chocolate chips on top of each muffin.
- Bake the Muffins: Bake in the preheated oven for 15 to 20 minutes or until the muffin tops turn lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let the muffins cool in the pan for a few minutes. Then transfer 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 for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender and light.
- You can substitute chocolate chips with nuts or dried fruit if preferred.
- These muffins freeze well; store in a freezer-safe container for up to 3 months.
- Using Greek yogurt adds protein and gives a moist texture.
