Description
These Greek Yogurt Banana Muffins combine the moistness of ripe bananas and creamy Greek yogurt with the sweetness of chocolate chips for a delicious and tender treat. Perfect for breakfast, snacks, or dessert, these muffins are easy to prepare and bake to golden perfection.
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
Additional
- 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, cream the softened salted butter with the granulated and light brown sugars until well combined. Stir in the mashed bananas, Greek yogurt, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the muffins tender. Fold in the chocolate chips carefully.
- Fill Muffin Cups: Spoon about ¼ cup of batter into each prepared muffin cup. For an extra touch, you may sprinkle a few additional chocolate chips on top of each batter-filled cup.
- Bake 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: 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
- Use ripe bananas for the best flavor and natural sweetness.
- You can substitute semisweet chocolate chips with milk chocolate or white chocolate chips according to preference.
- Do not overmix the batter to prevent dense muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Greek yogurt adds protein and moisture while keeping the muffins tender.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
