If there is one single baked good that can be bring back so many childhood memories, it's definitely banana bread. I know my mom made it all the time growing up, along with zucchini bread, and I loved coming home after school and slathering butter all over a slice.
Food can stir up so many memories and love which is why I love food and recipes!
These Greek yogurt banana muffins are one of my kids' favorite snacks. Ever! I can always count on a batch lasting no longer than a day or two when I makes these banana muffins.
Which kind of makes me sad because these muffins, believe it or not, get better and better in the days afterwards. Sometime I will purposely hide one muffin just so I can eat it like a day or two later. They're even softer and the banana flavor is even more pronounced.
I won't admit to how many times but let's just say that these Greek yogurt banana muffins have been made into breakfast, lunch, and even dinner! They have Greek yogurt in them which is loads of protein so I figure it's ok when you serve it alongside some fruit or something. Some crazy nights call for an easy dinner #dontjudgeme 🙂
And if you're anything like me, once you eat so many of one thing (i.e- like these banana muffins or lets say these monster cookies) you figure you can just eat a few more and count it as dinner. Anyone else do that too?
I normally have a hard type keeping bananas around long enough to even turn brown. My three youngest eat a banana almost every single day. Or, if they are kept around long enough I usually forget about them and when I actually go to use them, they are like black bananas!
Interestingly enough, I personally don't eat banana plain. My first pregnancy pretty much ruined the banana for me. I won't share it here on a food blog but let's just say that ever since then (8+ years ago) I have never eaten a plain banana.
I will still eat banana bread but would not even think about eating a banana by itself.
Tips for making Greek Yogurt Banana Muffins
- Make sure you use really browned bananas. Like so brown & soft almost to the point that your kids question your sanity in using such "ugly" bananas..... my kids do that to me!
- I have tried making this recipe with vanilla Greek yogurt and while it turns out just fine, I find that it takes away from the natural banana flavor. For best results, please use PLAIN GREEK YOGURT.
- DO NOT OVERFILL the muffin tins. This is so, so, so important. If they are too full then the muffins won't dome up nicely, instead they will spill over the edge and kind of be ugly. The muffin tin should be at about ⅔ full, which is slightly higher than halfway filled up.
- I like to reserve some of the chocolate chips and press them into the tops of the muffins before baking them. This just makes them look pretty, and it's totally not necessary.
- Use miniature chocolate chips or regular sized milk chocolate chips. We love the milk chocolate chips in these muffins but feel free to use semi-sweet or even dark chocolate if that' what you like.
I hope you love these banana muffins as much as my family loves them! Perfect after school treat, lunch box snack, or for a brunch type get together. I've never done a brunch get together but it's sounds pretty fancy and these muffins would be perfect for it!
Try out these other banana bread recipes too!
- peanut butter chocolate chip banana bread
- banana bread cake with cream cheese frosting
- cinnamon banana bread muffins
- chocolate chip banana yogurt snack bars
Greek Yogurt Banana Muffins
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup mashed bananas (about 2 bananas)
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- Heat oven to 350 degrees and prepare 2 regular-sized muffin pans by lining with paper liners. Set aside.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and borwn sugar until combined and fluffy. Add in the bananas, Greek yogurt, eggs, and vanilla extract. Blend together until well combined.
- Add the dry ingredients into the wet ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain. Add in chocolate chips and stir.** If wanted, reserve some of the chocolate to sprinkle on tops of the muffins before baking. I also like to mix the chocolate chips with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the muffin while baking **
- Fill each muffin cup about ⅔ full of batter. It should be slightly higher than half filled.
- Cook for 16-20 minutes. Mine are perfect at 18 minutes.
- The tops should be domed, the bananas should be pale in color, and a toothpick inserted in the middle should come out clean. You can also use your finger to lightly press on the tops of the muffin and the muffin should spring back when touched.
- Let cool in the pan for 15-30 minutes. Store leftovers in a gallon-size Ziploc bag or covered on the counter.