Greek Yogurt Banana Muffins
Greek yogurt banana muffins are loaded with chocolate chips and protein rich Greek yogurt. A quick and simple banana muffin recipe with added nutrition.
Servings 24 muffins
Calories 152kcal
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 3/4 cup granulated sugar
- 1/4 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
Instructions
- 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 brown sugar until combined and fluffy. Add in the mashed 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.
- Fill each muffin cup about 2/3 full of batter. It should be slightly higher than half filled.
- Cook for 16-20 minutes. * The tops should be domed, the muffins should be pale in color, and a toothpick inserted into 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 the muffins cool in the pan for 15 minutes before removing them to a cooling rack to cool completely. Store leftovers in a gallon-size Ziploc bag or inside an airtight container at room temperature.
Nutrition
Calories: 152kcal