03 mai 2017

Greek yogurt chocolate banana muffin

Greek yogurt chocolate banana muffins

    2¼ cups flour
    1½ teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    4 tablespoons butter, softened
    ¾ cup sugar
    ¼ cup brown sugar
    3 medium bananas, mashed (about 1 cup)
    1 cup plain greek yogurt
    2 eggs
    1½ teaspoons vanilla
    1 cup chocolate chips (optional)

    Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
    In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
    Pour about ¼ cup of batter into each muffin cup. Bake for 20-15 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.

*If you have almond extract, I like to replace ½ teaspoon of vanilla with ½ teaspoon almond extract!

Image hébergée par servimg.com

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