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Greek Yogurt Banana Muffins

Close-up of a Greek Yogurt Banana Muffins with a bite taken out, showing the soft, moist crumb texture.
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Bake moist and flavorful muffins using ripe bananas and Greek yogurt for a satisfying breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the mashed bananas and vanilla extract until just combined.
  6. Add the Greek yogurt and mix until incorporated. Do not overmix.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. A few lumps are acceptable.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and sweetness in your muffins.
  • You can substitute half of the all-purpose flour with whole wheat flour for added fiber.
  • For extra texture, fold in 1/2 cup of chopped walnuts or chocolate chips with the dry ingredients.

Nutrition

Find it online: https://whiskdaily.com/greek-yogurt-banana-muffins/