Are those frozen bananas taking up room in the freezer? Make chocolate chip banana bread muffins! Uses Greek yogurt for extra moisture and protein!
Perfect for a brunch, baby shower, bridal shower, quick breakfast or snack.
If you are anything like us, we are always tossing a poor, lowly over-ripe banana into the freezer for banana bread later. Pretty soon, they pile up and you could make enough banana bread for an army, right?
With this recipe, those frozen bananas will go quick! This recipe uses 3 bananas that have been defrosted or fresh but over-ripe.
- Makes 12 muffins or one loaf.
- Uses frozen or overripe bananas
- Great for snacks and breakfasts.
- Freeze-able for quick snacks on the go!
- Goes great with coffee, OJ or mimosas!
How do you freeze bananas?
We usually toss them in the freezer with the peel on as they are almost always intended for banana bread later. But, if you are a smoothie lover, peel them and cut them in half before freezing so you can just add them to the blender when ready.
How do you defrost bananas?
I pull our bananas directly out of the freezer and allow them to defrost in the sink for about an hour or so.
How to get a frozen banana out of its peel
Wait until the banana has thawed completely, then snip one end off of the banana and squeeze the banana out like a toothpaste tube. Yep, not glamorous or pretty, but it gets the job done!
Can you freeze muffins?
Absolutely! Allow your muffins to cool completely, then wrap in plastic wrap and place into a freezer bag. Thaw muffins by placing them on the counter for about an hour, or nuked in the microwave for 20-30 seconds.
Other banana bread recipes:
- If you are looking for a boozy option, try these banana bread muffins with spiced rum.
- This olive oil banana bread can be made as a loaf or muffins.
- If you are looking for a dessert option, this banana bread cobbler is perfect.
- These muffins are also made with Greek yogurt, but the added vanilla flavoring provides a little extra sweetness!
About add-ins: Truthfully, this recipe is just as delicious without the chocolate chips! If you choose to leave them out, no harm will be done, and you will still have delicious, moist banana bread muffins as a result.
Here are some other add-ins for banana bread muffins:
- Peanut butter chips
- Cinnamon, other spices
- Dried fruits, like blueberries, cranberries, apricots
It seems like the magic amount for add-ins equals about 1 to 1 ½ cup of add-in ingredients
You can also make these muffins as a loaf, instead. Extend the cook time by 30 minutes or until a toothpick inserted in the center comes out clean.
This recipe has not been tested with mini muffin tins, so if you choose that option, cut the muffin cooking time in half.
TIP: Use a ¼ cup measuring cup to spoon the batter into the muffin tin. It’s the perfect amount to fill each muffin tin.
- 3/4 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 1/2 cups mashed bananas (about 3 bananas), thawed
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- cooking spray
- Preheat the oven to 350°. Lightly spray muffin tin with cooking spray.
- Spoon flour into a dry measuring cup, and level off with a knife. Combine the flour, baking soda, and salt in a bowl. Stir with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
- Add the eggs, 1 at a time, beating well after each addition.
- Add banana, yogurt, and vanilla. Beat until blended.
- Add flour mixture a little at a time. Beat at low speed just until moist.
- Spoon batter into muffin tin. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g