Because my oldest hated fruit as a child, and still does as a tween, any child that reaches for fruit with a smile brings me joy and gratefulness. Although Bella didn’t communicate her no-Fruititarian policy to any of her younger siblings, every time Baby Sophie asks for a “Nana” I’m slightly amazed. Could there be a better snack than a just ripe banana?
Still, every once in a while, bananas fall out of favor, and I’m left with a bunch of brown and sweet bananas. Nutella banana bread is a nice option, but individual muffins are so much more fun, especially when they’re hot out of the oven. This yogurt banana muffin recipe is so full of bananas that it tastes like banana pudding. Even when fully cooked, the middle remains warm and moist. These muffins would be good for breakfast or even for a hot dessert served with a heaping spoonful of vanilla ice cream. Of course, with ice cream, any hint of healthiness goes right out the window.
This endless string of snow days is making my kids pretty happy, but makes for long days for me. Having a good breakfast ready for the troops tends to minimize the crankiness and boredom complaints. So if you’re looking for something warm and different to get your kids started in the morning, or for a fun breakfast option to serve the ladies who are coming over for coffee, buy an extra bunch of bananas to ripen.
- 6 very ripe bananas, mashed up
- 1 ¾ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- ¾ cup milk (I like 2%)
- ¼ cups plain Greek yogurt
- 1 stick (4 oz) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons of vanilla extract
- Position rack in the center of the oven and preheat the oven to 400°F. Butter or spray 12 silicone muffin cups or line traditional muffin pan with paper bake cups. If you happen to have 2 muffin tins with 12 cups, fill the 6 cups that will be empty with water – this will help the muffins bake evenly.
- Blend the flour, baking soda and salt together and set aside.
- In a separate bowl, stir the milk, vanilla and yogurt together and set aside as well until needed.
- In a mixer fitted with the paddle attachment, beat the butter on medium speed until pale and white, about 3 minutes. Add the sugar and beat until the mixture no longer looks gritty, about another 3 minutes, scraping down the paddle and the sides of the bowl as needed.
- Add the eggs and yolk and beat until mixture is fluffy, about 2 minutes more.
- Remove the bowl from the mixer and add half of the dry ingredients into the bowl. Now add half the milk and yogurt mixture. Using a large rubber spatula, gently fold the ingredients together, until just combined. Add the remaining dry and liquid ingredients and fold in only until just mixed – don’t be concerned about getting everything evenly incorporated.
- Finally, pour the banana mixture on top and give a few more turns with the spatula to incorporate gently.
- Spoon the batter into the muffin tins, filling each cup at least ⅔ full. Bake for 18 to 20 minutes or until the tops which will be flat are golden and spring back when lightly pressed. Do not try the clean knife test to check for doneness. There are so many bananas in these muffins that the knife will not come out clean. Use the color of the muffins and the springiness of tops as a judge.
- Turn the muffins out onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
- These will keep in a covered container, for up to 5 days.