Description
These Greek yogurt muffins are moist, flavorful, and easy to make. Enjoy a healthier and delicious treat.
Ingredients
Scale
- 2 large ripe bananas, about 1 ½ cups mashed
- ½ cup Greek yogurt, vanilla or plain
- ½ cup butter, melted
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips, optional
Instructions
- Preheat the oven to 350F with the top oven rack in the middle position. Grease a 12-muffin pan.
- In a large bowl, mash the bananas until they are a smooth paste. For a better texture, place the bananas in a zip bag, mash them up with your hands, cut the ends, and squeeze the banana paste through. Add the Greek yogurt, melted butter, and eggs. Whisk to combine. Add the sugar and vanilla, and mix.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients bowl until just combined. Add ½ cup of the chocolate chips into the bowl and fold to combine.
- Scoop the batter into the greased muffin pan, filling each muffin cavity no more than ¾ of the way full. Top each muffin with a few chocolate chips.
- Bake in the preheated oven for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean.
- Remove the muffin pan from the oven and let it cool down for 10 minutes. Then, take the muffins out of the pan and enjoy.
Notes
- Leftover muffins can be kept in the fridge for up to 3 days.
- Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 201kcal
- Sugar: 11g
- Sodium: 109mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg