Banana and Greek yogurt muffins with chocolate chips, easy to make and perfect for breakfast or a snack. Soft, fragrant, and enriched with dark chocolate chips, these muffins are a tasty and wholesome way to start the day with a smile.
Unlike classic banana muffins, this version is enriched with Greek yogurt, which gives the batter a soft and moist texture. A simple ingredient, but it really makes the difference! The result? Muffins with a tender heart, a delicate banana and vanilla flavor, and a tasty note thanks to the chocolate chips.
This recipe is also ideal for those who have little time: it is prepared in a few minutes, requires no special equipment, and is foolproof. The banana and Greek yogurt muffins with chocolate keep well for several days, remaining soft, and are also perfect to bring to school or the office.
Moreover, it is a butter-free preparation, which can be easily adapted: you can reduce the sugar, replace part of the flour with whole wheat flour, or add nuts to make them even richer. And if you want to make them even more indulgent, you can decorate them with some extra chocolate chips on the surface before baking.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
Try them too: I’m sure these banana and Greek yogurt muffins with chocolate will soon become one of your favorite recipes to make all year round!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.53 (Kcal)
- Carbohydrates 31.12 (g) of which sugars 18.02 (g)
- Proteins 4.58 (g)
- Fat 8.38 (g) of which saturated 1.70 (g)of which unsaturated 5.17 (g)
- Fibers 0.83 (g)
- Sodium 19.30 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for banana and Greek yogurt muffins
- 1 1/2 cups all-purpose flour (250g)
- Half packet baking powder
- 1/3 cup sunflower seed oil
- 2/3 cup sugar (200g)
- 2 Bananas (very ripe)
- 1 cup Greek yogurt
- 2 eggs (medium)
- 1 tablespoon vanilla extract
- 1/3 cup chocolate chips
Tools
- Kitchen scale
- Bowls
- Sieve
- Muffin tray
- Cupcake liners
Recipe for banana and Greek yogurt muffins
Start the preparation of the banana and Greek yogurt muffins by weighing the all-purpose flour, baking powder, and vanilla if you are using it in powder form into a small bowl.
Mix well and set aside.
Peel the bananas and cut them into large pieces.
Mash them with a fork until they become a puree.
Add the sugar (either white or brown is fine) to the banana puree and mix with a spoon or spatula until the two ingredients are combined.
Continue by adding the eggs, sunflower seed oil, and Greek yogurt to the bowl, mixing each time.
At this point, add the previously prepared dry ingredients through a sieve.
Mix well, making sure there are no lumps.
Finish the preparation with the dark chocolate chips.
Fill the cavities of a muffin tray with the appropriate cupcake liners.
Spoon the batter into the liners using a spoon or an ice cream scoop.
Bake the banana and Greek yogurt muffins in a preheated static oven at 375°F (190°C) for about 18-20 minutes.
Perform the toothpick test before removing them from the oven.
Banana and Greek Yogurt Muffins
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With bananas, I also made the No-cook Chocolate and Banana Porridge.
Can I use another type of oil instead of sunflower seed oil?
Absolutely! You can use coconut oil, light olive oil, or peanut oil. Keep in mind that each type of oil has a slightly different flavor, so it may affect the final taste of the muffins.
Can I freeze the banana and Greek yogurt muffins with chocolate?
Yes, these muffins freeze very well. You can freeze them as soon as they cool, wrapping them in cling film or a food bag. When you want them, just thaw them at room temperature or heat them briefly in the microwave for a fresh and soft muffin.
6. What is the best way to store muffins?
The banana and Greek yogurt muffins with chocolate keep well for 2-3 days at room temperature, in an airtight container. If you want to extend their freshness, you can store them in the refrigerator for up to 5 days. Before consuming them, you can warm them for a few seconds in the microwave for extra softness.
Don’t miss the collection MUFFINS, CUPCAKES, AND SMALL CAKES.
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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