Greek Yogurt Banana Muffins
These GreekYogurt Banana Muffins are moist, fluffy, and protein-packed—perfect for busy mornings, lunchboxes, or snacking.
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Servings: 16 muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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
- 1 cup milk or semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Spoon about ¼ cup of batter into each prepared muffin cup. Add a few additional chocolate chips to the top of the batter, if desired.
- Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
- Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.
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