Description
Delightfully moist and tender Greek Yogurt Banana Muffins, packed with ripe bananas and creamy Greek yogurt for extra moistness and flavor. These muffins are perfect for breakfast, snacks, or a quick treat, with the added indulgence of semisweet chocolate chips folded right into the batter.
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 Pan: 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 soda, baking powder, and salt until well combined. Set the bowl aside for later.
- Cream Butter and Sugars: In a large bowl, use a mixer to blend the softened butter with the granulated and light brown sugars until the mixture is smooth and creamy.
- Add Wet Ingredients: To the creamed butter and sugars, add the mashed bananas, Greek yogurt, eggs, and vanilla extract. Mix until the batter is smooth and thoroughly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined to avoid overmixing and ensure tender muffins.
- Fold in Chocolate Chips: Gently fold in the 1 cup of milk or semisweet chocolate chips, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon about ¼ cup of batter into each prepared muffin liner. Optionally, sprinkle a few additional chocolate chips on top of each muffin for a decorative and tasty finish.
- Bake: Bake the muffins in the preheated oven for 15 to 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Storage: Store any leftover muffins in an airtight container to maintain freshness for several days.
Notes
- Ripe bananas work best for this recipe as they provide natural sweetness and moisture.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute chocolate chips with nuts or dried fruit according to preference.
- Ensure butter is softened but not melted for better mixing with sugars.
- Leftover muffins can be refrigerated for up to 3 days or frozen for longer storage.
