Banana and Greek Yogurt Muffins Recipe

4.89 from 9 votes

Banana and Greek Yogurt Muffins Recipe

This simple recipe for banana muffins with yogurt is full of banana flavor and quick to throw together. These muffins are packed with ripe bananas and rely on a hefty amount of Greek yogurt to keep them nice and moist, while cutting back on the saturated fat.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 177kcal

Author: The Carefree Kitchen

Ingredients

3 whole bananas over-ripe
¾ cup sugar
2 large eggs
3 tablespoons butter melted
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1/2 cup plain Greek yogurt
1 cup mini chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the ripe bananas, sugar, eggs, melted butter, and vanilla. Using the paddle attachment, mix them together for about a minute to break up any large pieces.
Sift together the flour, baking soda and salt and add about half into the bowl with the banana mixture. Mix for a few seconds, and add the Greek yogurt. Add the rest of your dry ingredients and mix on low, just until the dry ingredients are incorporated. Do not overmix—small lumps of banana are ok. Gently fold in the mini chocolate chips using a rubber spatula.
Lightly spray a muffin pan with nonstick spray and fill about 2/3 full with the muffin batter.
Bake in a preheated oven for 20-25 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool slightly before removing from the baking tins to cool completely. Enjoy!

Notes

Storing instructions: store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.

Make-ahead tips: muffin batter can be frozen and stored for up to 2 months. To thaw, transfer to the fridge overnight.

Nutrition