Greek Yogurt Banana Muffins
These Greek yogurt banana muffins are super moist and are always a family favorite snack!
Servings: 17
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup plain unsweetened whole milk Greek yogurt
- 1 cup mashed ripe bananas around 3 bananas
- ¼ cup unsalted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup brown sugar
- ¾ cup semi-sweet chocolate chips plus more for topping
Instructions
- Whisk together the salt, baking soda, and all-purpose flour in a mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Be careful not to over mix the batter as this can dry the muffins out and cause them to be dense instead of fluffy.
- Fold the chocolate chips into the banana muffin batter.
- Line a muffin tin with parchment paper muffin liners (nothing sticks to them!) or spray your muffin tin with nonstick cooking spray.
- Distribute the batter evenly into the muffin cups, filling each one ⅔ of the way full. Top with more additional chocolate chips on top. The recipe will make 17 muffins.
- Bake the Greek yogurt banana muffins at 350 degrees for 18-22 minutes, or until golden brown on top and a toothpick inserted comes out clean.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 111mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg