Yogurt Banana Muffins
These are a delicious, easy way to use up those bananas that are on the way out. My children love these. The yogurt helps to make them moist. You can freeze these if you like. I have also used mini-loaf pans and baked for about 35 minutes.
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READY IN: 30mins
SERVES: 24
YIELD: 96 mini-muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4cups sugar
- 2large eggs
- 3
- 1
- 2 1⁄2cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon salt
- 1cup semi-sweet chocolate chips (optional)
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DIRECTIONS
- Preheat oven to 350, placing rack in lowest position.
- Prepare mini-muffin tins with paper liners.
- Cream sugar and butter in large bowl.
- Mix in eggs with mixer until well blended.
- Add bananas and yogurt, and beat until smooth.
- Add baking soda and salt. Mix.
- Fold in flour until it's all moistened.
- Stir in chips.
- Fill liners in pan about 3/4 of the way. I use a cookie scoop and they go quickly and turn out uniform.
- Bake 20 minutes on bottom rack.
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