Greek Yogurt Banana Muffins

 

 

Greek yogurt banana muffin is a tasty healthy muffin recipe variety with banana.

Day 7 of my guest post series and today we have Beula from The EatersSpot. I know Beula for quiet sometime and my first guest post Mushroom Masala was for Beula's page.  Beula has a great collection of recipes. I approached her for toddler friendly recipes and seeing Greek Yogurt Banana Muffin, I was happy as I always find ways to include fruits in my son's diet, and these muffins with eggs, banana and yogurt sounds like a great option. I have a version of banana muffins which is coming soon but right now its time to check the moist and yummy muffins from Beula:-)

 

My husband had bought way too many bananas thinking our 3 year old who usually loves them in her smoothies or oatmeal would eat them, but that one week, she was totally off bananas so I was left with 3 very over ripe bananas by the end of the week. Instead of throwing them away, I decided to make these muffins for her. My hubby and I ate a couple of them too (they are perfect with a cup of coffee or chai for the adults!) - They are just delicious ... Hope you enjoy them

Greek Yogurt Banana Muffins

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Course: Muffins

Author: Vidya Srinivasan

Ingredients

• 3 Bananas mashed
• 2 Eggs
• 1 cup plain greek yogurt
• 2 ¼ cups Flour
• 1 ½ teaspoon Baking powder
• ¼ cup Brown sugar
• 1 cup Chocolate chips optional
• ½ teaspoon Salt
• 1 ½ teaspoon Vanilla
• 4 tablespoon Butter

Instructions

• Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.
• In a bowl I first mixed the dry ingredients: flour, baking powder and salt.
• In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.
• Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional
• I poured about ¼ cup worth of battter into each muffin cup, and then baked for around 20 minutes. Allow it to cool before taking them out of the tin
• Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter ... yum! yum!

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Ingredients:

Method:

• Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.
• In a bowl I first mixed the dry ingredients: flour, baking powder and salt.
• In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.
• Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional
• I poured about ¼ cup worth of battter into each muffin cup, and then baked  for around 20 minutes. Allow it to cool before taking them out of the tin
• Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter ... yum! yum!