Light and fluffy, these healthy Greek Yogurt Banana Chocolate Chip Muffins are the perfect snack for banana lovers.
What’s your opinion on bananas? A hot topic question, I know. You may have heard it at the last United Nations meeting, it was that important.
Truthfully, I have never been a banana fan up until about 5 years ago, when I figured out that I actually do like bananas . . . just ones that are almost completely green. From what I’ve heard, North Americans are known as being crazy for eating bananas that are so ‘fresh.’ My old roommate Bee told me that when she went to the Galapagos Islands, they served brown-spotted bananas for a treat as they’re more flavourful. I’ll give them that though; they certainly are bursting with flavour when they’re brown. Whether that’s good or bad is a toss-up.
Why did I never eat bananas until relatively recently? Well, the answer lies in what can only be described as a stunning lack of knowledge stemming from a show I both loved and was terrified of, Urban Legends. It aired on TV at odd hours of the night, which was great for a young insomniac like my 13-year-old self. In one episode, it was revealed that someone—in fact many people—had died from flesh-eating disease caused by touching contaminated bananas. The phrase ‘flesh-eating disease’ did not sit well with me, so I went on a banana strike for a number of years until I wizened up and actually Googled the darn thing. I had (almost) nothing to be afraid of.
This leads us to today’s recipe, Greek yogurt banana chocolate chip muffins. Guaranteed to be flesh-eating disease free, these muffins are soft, light and full of a subtle banana flavour. The semi-sweet chocolate chips that dot the inside and outside add a kick to a plain muffin and satisfying the craving for chocolate in a healthy way.
Like I mentioned in my last post using Greek yogurt for these Roasted Berry Greek Yogurt Popsicles, this yummy little bacteria culture eliminates the need for extra butter and calories. I like to freeze these muffins after cooling from the oven, then pop two in the microwave to warm them up for a satisfying, on-the-go breakfast.
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Total Cost = $3.74 (Budget breakdown below recipe)
- 2 and ¼ cups flour
- 1 and ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 ripe medium bananas, mashed well*
- 1 cup plain Greek yogurt
- 2 eggs
- 1 and ½ tsp. vanilla
- ½ cup chocolate chips, plus some for topping
- Preheat oven to 350. Line a muffin pan with baking cups and spray gently with cooking spray to coat.
- In a medium bowl, whisk flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and both sugars. Thoroughly combine mashed bananas, Greek yogurt, eggs and vanilla. Fold flour mixture into wet ingredients and mix until just combined. Add in chocolate chips gently.
- Fill each prepared muffin tin with batter, about ¾ of the way full. Scatter a few chocolate chips on top of each muffin, if desired. Bake for 20-25 minutes or until muffin tops are light golden brown and are springy to the touch. Let cool in pan for 5 minutes, then transfer to a cooling rack.
- Muffins keep well in an airtight container for 4-5 days. I prefer to freeze them once cool and use as needed.
Recipe adapted from Le Creme de la Crumb.
2 and 1/4 cups flour = $0.22
1 and 1/2 tsp. baking powder = $0.02
1/2 tsp. baking soda = $0.01
1/2 tsp. salt = $0.01
1/4 cup unsalted butter = $0.15
3/4 cup granulated sugar = $0.14
1/4 cup brown sugar = $0.18
3 ripe medium bananas = $0.60
1 cup plain Greek yogurt = $1.00
2 eggs = $0.30
1 and 1/2 tsp. vanilla = $0.11
1/2 cup chocolate chips = $1.00