Description
Moist and fluffy banana muffins made with protein-rich Greek yogurt and ripe bananas. A perfect make-ahead breakfast or snack that’s easy to customize.
Ingredients
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 brown sugar
3 medium ripe bananas, mashed (about 1 cup)
1 cup plain Greek yogurt
2 large eggs
1 ½ teaspoons vanilla extract
1 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F and prepare a standard muffin tin with liners or grease.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar.
4. Add mashed bananas, Greek yogurt, eggs, and vanilla to the creamed mixture. Mix well.
5. Gradually add dry ingredients to the wet mixture and stir just until combined.
6. Fold in chocolate chips if using.
7. Divide the batter into muffin cups, filling each about ¾ full.
8. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness.
You can swap chocolate chips with chopped nuts or dried fruit.
For dairy-free, use plant-based yogurt and a butter substitute.
Store at room temperature for 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 152
- Sugar: 16g
- Sodium: 165mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 21mg