Greek Yogurt Banana Muffins
User Reviews
4.9
Greek Yogurt Banana Muffins
Description
This muffin recipe starts by whisking together dry ingredients: flour, baking powder, baking soda, and salt. Butter and sugars are creamed until smooth, then mashed bananas, Greek yogurt, eggs, and vanilla are blended in before adding the flour mixture. Chocolate chips may be stirred in for added richness. The batter is portioned into regular muffing cups lined in a muffin tin and baked at 350°F until the tops develop a light golden color and a toothpick inserted comes out clean.
The muffins feature tender crumb from the moisture contributed by mashed bananas and yogurt, with a subtle tang from the yogurt balancing the sweetness. They are versatile enough to enjoy warm or at room temperature for several days.
A tip includes substituting part of the vanilla with almond extract for extra flavor complexity. Baking in standard muffin cups ensures consistent size and baking time. Cooling in the pan before removing helps prevent breakage.
Ingredients
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter softened
- ¾ cup sugar
- ¼ cup brown sugar
- 3 medium banana mashed (about 1 cup
- 1 cup yogurt plain, Greek
- 2 egg
- 1 ½ teaspoons vanilla
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
- Pour about 1/4 cup of batter into each muffin cup. Bake for 15-20 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.
Notes
- Replace half a teaspoon of vanilla extract with almond extract for a different flavor.
- Use regular-sized muffin tins with liners rather than jumbo or mini to match baking time and texture.
- Allow muffins to cool for a few minutes in the pan before transferring to a rack to cool completely.
- Store muffins in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 165mg | 7% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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