Happy April! Can y’all believe it’s April already?! Every year seems to go by faster and faster, which just makes me feel like I’m getting old much quicker. But I’m loving this amazing weather we’ve been having in Seattle. Spring and summer up here really are amazing.
I love baking with banana. I’d say half of the recipes I make include banana. From my homemade protein bars, to my favorite banana bread recipe; banana adds such great flavor and moisture to baked goods.
And so does Greek yogurt. I’ve been baking with Greek yogurt a lot more lately and am really loving the texture and moistness I get when using it. No one likes a dry muffin, am I right? Greek yogurt makes a great substitute for oil in most baking recipes, and definitely something I’ll try to substitute as much as possible for a great boost of protein, and something a bit healthier.
I love the flavor of these chocolate chip banana muffins. The banana isn’t too overpowering and the chocolate chips give it just the right amount of chocolaty goodness.
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large bananas, well mashed
- 1 cup plain Greek yogurt
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 1/3 cups chocolate chips (I like to use dark chocolate chips but semi-sweet are fine as well)
- Preheat oven to 350 degrees. Grease cupcake tin or line with cupcake liners.
- In a medium bowl, combine the flour, baking powder, soda and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment (or using hand mixer), cream butter and sugars together until light in color.
- Add banana and Greek yogurt. Mix until well combined.
- Add eggs one at a time, mixing after each incorporation.
- Blend in vanilla.
- Add the dry ingredients to the wet ingredients in 2 incorporations, mixing just until combined.
- Fold in chocolate chips by hand.
- Fill muffin tin cups until 3/4 way full.
- Bake 16-20 minutes, or until toothpick comes out clean.
- Let cool in pan 5 minutes, then remove to wire rack to cool completely.
- Muffins are best served warm out of the oven, but can be stored up to 5 days in airtight container, or frozen for up to 2 months.