Greek Yogurt Banana Muffins

TGIF!! It’s Friday so you know what that means… treat day 🙂

greek yogurt banana muffins

Today I’m going to tell you how to make the perfect snack for “Fat Friday”- Greek Yogurt Banana Muffins with a sneaky addition of chocolate chips. This treat is inspired by a recipe I got off Crumb Kitchen (https://crumbkitchen.com/greek-yogurt-banana-chocolate-chip-muffins/) with a few modifications based on the ingredients I had on hand. This recipe yields approximately 12-14 moist and delicious muffins that are perfect for breakfast on-the-go. The addition of Greek yogurt gives this snack an extra protein-kick while helping it maintain a slightly healthier status compared to your regular ol’ muffin. The muffins can be kept in an airtight container for about a week or you can freeze them and re-heat when needed. muffins.JPG

ingredients for muffins.jpg

Here’s everything you’ll need:

 

  • 2 and 1/4 cups of flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup of softened butter
  • 3/4 cup of sugar
  • 1/4 cup of golden yellow sugar
  • 1 and 1/2 large or 2 medium overripe bananas*
  • 1 cup Plain Liberté Greek yogurt
  • 2 eggs
  • 1 and 1/2 tsp vanilla**
  • 1/2 cup chocolate chips

 

  1. Preheat your oven to 350 degrees. Line a muffin pan with paper cups, or like me, place reusable plastic ones on a baking sheet. Lightly coat the cups with a spray of olive oil.
  2. In a medium bowl you’ll want to combine your dry ingredients; flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl cream together your softened butter and two sugars. Add in the mashed bananas, yogurt, eggs (beaten separately), and vanilla**
  4. Fold in the dry ingredient mixture and chocolate chips, taking care not to overmix.
  5. Fill each muffin cup up 3/4ths of the way with the batter. As you can see below I slightly overfilled! Make sure to add a few extra chocolate chips on top if you have a major sweet tooth like me!muffin cups
  6. Bake for approximately 25 minutes until muffin tops are golden brown or when a toothpick inserted into the center comes out clean. Let cool for at least 5 minutes before you do a taste test 😉 Enjoy!!

bake.jpg

complete.jpg

enjoy.jpg

Let me know if you end up making them!

-Love, Robyn xx aka. the muffin (wo)man

*Tip: If your bananas aren’t ripe enough, try stabbing them with a fork a couple times and heating them up in the microwave for 30 seconds at a time

**I didn’t end up adding the vanilla because I used the Liberté Greek Yogurt I had on hand which was vanilla flavour

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