Description
These Greek Yogurt Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Made with ripe bananas, creamy Greek yogurt, and a touch of vanilla, these muffins are sweetened naturally and studded with milk or semisweet chocolate chips for a delightful treat. Perfect for breakfast, snacks, or dessert, they bake quickly to golden perfection with a tender crumb and soft texture.
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 Muffin Tin: 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 removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for incorporation later.
- Cream Butter and Sugars, Add Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is well combined and smooth. Then, add the mashed bananas, Greek yogurt, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully and just until combined to avoid overmixing, which can toughen the muffins. Gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Fill Muffin Cups: Spoon about ¼ cup of batter into each prepared muffin liner. For an extra touch, sprinkle additional chocolate chips on top of each muffin if desired.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. The muffins are done when the tops are lightly golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them onto a wire rack to cool completely. These muffins are delicious served warm or at room temperature. Store any leftovers in an airtight container to maintain freshness.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Greek yogurt adds moisture and protein without extra fat.
- You can substitute chocolate chips with nuts or dried fruit if preferred.
- Do not overmix the batter; mix just until combined to keep muffins tender.
- Store muffins at room temperature in an airtight container for up to 3 days, or freeze for up to 1 month.
- Feel free to use non-dairy yogurt and butter substitutes to make these muffins dairy-free if needed.
