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Chocolate Banana Muffins with Greek Yogurt

Chocolate Banana Muffins with Greek Yogurt
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These Chocolate Banana Muffins with Greek Yogurt combine the richness of chocolate and natural sweetness of ripe bananas with the moisture and protein boost from Greek yogurt. Perfectly moist and fluffy, they are ideal for breakfast, snacks, or dessert, offering a delicious balance of flavor and texture with easy-to-follow steps.

Ingredients

Scale

Wet Ingredients

  • 2 to 3 ripe bananas (with brown spots), mashed
  • 1 cup Greek yogurt (full-fat preferred)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ to ¾ cup sugar (adjust based on sweetness preference)

Add-ins

  • ½ cup chocolate chips

Optional Variations

  • ¼ cup chopped walnuts or pecans (for nutty twist)
  • ½ teaspoon cinnamon, nutmeg, or espresso powder (for spiced flavor)
  • Substitute coconut or almond yogurt for dairy-free option

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. In a medium bowl, mash the ripe bananas until smooth. Add Greek yogurt, eggs, and vanilla extract, mixing well to create the wet base.
  2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and sugar. This ensures even distribution of leavening agents and cocoa flavor.
  3. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined and no flour streaks remain—avoid overmixing to keep muffins tender.
  4. Add Chocolate Chips: Gently fold in the chocolate chips to distribute melty chocolate pockets evenly throughout the batter.
  5. Fill Muffin Cups and Bake: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for best texture and flavor.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moistness.
  • Do not overmix the batter to avoid dense, tough muffins.
  • Measure flour using spoon and level method for accuracy and lighter texture.
  • Full-fat Greek yogurt provides creamier and more tender muffins.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Substitute regular yogurt if Greek yogurt is unavailable, but expect slightly different texture.
  • Add nuts or dried fruit for extra texture and flavor.
  • Freeze leftovers wrapped individually for up to 3 months and thaw before serving.

Nutrition

Keywords: chocolate banana muffins, greek yogurt muffins, healthy muffins, moist banana muffins, chocolate chip muffins, gluten-free muffins option, easy breakfast muffins

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