Greek Yogurt Chocolate Chip Banana Muffins
Our 3 year old, Daisy, started Preschool 3 days a week. The program is only a half day but they have snack time. The school has suggested certain items to not be brought in because the kids are hungry soon after eating them. On top of this request a classmate has a peanut allergy, so we have had to be creative with her snacks.
Daisy loves to help me bake cookies and one week we had some bananas that needed to be used or they were going to be thrown away. Our family likes to eat almost green bananas, once the show any brown spots we are very hesitant on eating them right out of the peel. I either have to bake with them, throw them in smoothies, or in the trash they go. This time I turned to my very good friend, Pinterest, to find a recipe for muffins.
Daisy helped me measure, add ingredients to the bowl, and stir everything together. She also helped me use our ice-cream batter scoop to fill the liners and as soon as I put them in the oven and we began to clean up she asked if we could do it again! Right now! LOL
When the muffins are cooled I put them into square snack bags so I can throw them into her lunch box for snack time. I also do the same for my husband’s lunch and then store the rest in an airtight container in the fridge. The last time I made this recipe I cut it in half because we did not eat all of them when I made the full recipe.
Greek Yogurt Chocolate Chip Banana Muffins Prep time: 10 minutes Cook time: 16-20 minutes Full Recipe makes 24 muffins Ingredients 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 Tablespoons butter, softened 3/4 cup granulated sugar 1/4 cup light brown sugar 1 cup mashed bananas (about 2 bananas) 1 cup plain Greek yogurt 2 large eggs 1 teaspoon vanilla extract 1 cup milk chocolate chips Directions - Heat oven to 350 degrees and prepare 2 regular-sized muffin pans by lining with paper liners. Set aside. - In a small mixing bowl, whisk together the flour, baking -powder, baking soda, and salt. Set aside. - In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until combined and fluffy. Add in the bananas, Greek yogurt, eggs, and vanilla extract. Blend together until well combined. - Add the dry ingredients into the wet ingredients and stir together with a wooden spoon or spatula until just combined. Add in chocolate chips and stir. - Fill each muffin cup about 2/3 full of batter. It should be slightly higher than half filled. - Cook for 16-20 minutes. * The tops should be domed and a toothpick inserted in the middle should come out clean. You can also use your finger to lightly press on the tops of the muffin and the muffin should spring back when touched. - Let cool in the pan for 15-30 minutes. Store leftovers in a gallon-size Ziploc bag or covered on the counter.
As I mentioned before, I found this recipe on Pinterest. It is not mine. Please feel free to go visit “Together as Family” website to check out this recipe and more.
Here is my favorite baking equipment
Ice-cream batter scoop
Muffin/ cupcake tins
Dough hook/ whisk
Square Snack bags
This is not necessarily equipment but it is a game changer in cooking and baking, French salt.
This recipe has come to be a staple in our house over the last month or so and I would love to know if you try it and how you like it. Be sure to leave a comment.
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