In case I haven’t beaten a dead horse enough with consuming Greek yogurt, here goes yet again! I love using Greek yogurt for baking breads or muffins because it adds moistness, increases the protein content and if you use flavored Greek yogurt you could potentially decrease the sugar you add into the recipe. For example, while I am in Mumbai, I am using EPIGAMIA Greek Yogurt. The brand offers an extensive flavor list including Vanilla Bean, Plain, Honey Banana, and Strawberry of which all are good to use when baking. In this recipe, I used wheat flour and oat flour so that there’s a boost of fiber.
I wanted to make muffins because they are an easy and nutritious snack to pack for on-the-go or consume for breakfast.
Here’s the recipe:
- 1 cup wheat flour
- 1 cup oat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, softened
- ¾ cup brown sugar
- 2 medium bananas, mashed (about 1 cup)
- 180 grams of plain 2% Greek yogurt
- 2 eggs
- 1½ teaspoons vanilla
- 1 cup chocolate chips
- Preheat oven to 350. Line muffin tins with baking cups or lightly grease the muffin tin with cooking oil or butter.
- In a bowl whisk together flours, baking soda, baking powder, and salt. In another bowl, cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add dry mixture to wet ingredients and mix until combined. Stir in chocolate chips.
- Pour about 3 Tablespoons batter into each muffin cup. Bake for 15 minutes until tops are lightly golden. Let them cool for a few minutes in the muffin tins before removing.
- Serve warm or at room temperature and store in airtight container. Pair them with 1/2 cup fruit for a satisfying well-rounded and wholesome snack or mini-meal.