These muffins are just as much a hit for the kids as they are for adults. An indulgent breakfast treat, or delicious warmed a bit & served with your afternoon coffee. Ready in just 30 minutes!
Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
3/4 cup sugar
1/4 cup light brown sugar
3 medium bananas, mashed (about 1 cup)
1 cup plain greek yogurt (fat free or 2%)
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup white chocolate chips
1
Pre heat the oven to 375 degrees F with the rack in the middle. Spray a standard size muffin pan with cooking oil or use paper liners.
2
Sift together the flour, baking powder, baking soda and salt. Set aside
3
In a large bowl or stand mixer combine the butter, both sugars, bananas, yogurt, eggs and vanilla. Mix until well combined.
4
Fold in the flour mixture into the wet, mixing until smooth. Fold in the chocolate chips.
5
Scoop the batter into the muffins cups leaving some room at the top.
6
Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out virtually crumb free. Let muffins cool in the pan to the touch and then move to a rack.
Pre heat the oven to 375 degrees F with the rack in the middle. Spray a standard size muffin pan with cooking oil or use paper liners.
2
Sift together the flour, baking powder, baking soda and salt. Set aside
3
In a large bowl or stand mixer combine the butter, both sugars, bananas, yogurt, eggs and vanilla. Mix until well combined.
4
Fold in the flour mixture into the wet, mixing until smooth. Fold in the chocolate chips.
5
Scoop the batter into the muffins cups leaving some room at the top.
6
Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out virtually crumb free. Let muffins cool in the pan to the touch and then move to a rack.
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