Banana Muffins Recipe

Name: Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 6 ounces, fluid Greek Yogurt; 2 whole Eggs; 4 Tablespoons Light Butter, Melted; 1 cup Brown Sugar; 4 whole Medium-size Ripe Bananas; 1 teaspoon Vanilla

Servings: persons

2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
6 ounces, fluid Greek Yogurt
2 whole Eggs
4 Tablespoons Light Butter, Melted
1 cup Brown Sugar
4 whole Medium-size Ripe Bananas
1 teaspoon Vanilla

1
Preheat oven to 375u00b0F. Grease a muffin pan and set aside.
2
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Make a well in the center and set aside.
3
In a separate bowl, stir together the yogurt, eggs, butter, brown sugar, bananas and vanilla. Add wet ingredients into the dry, stirring just until batter comes together.
4
Fill each muffin cup almost to the top. Bake for 15 minutes, or until a tester inserted in the middle comes out clean.
5
Cool slightly in the pan before moving to wire rack to cool completely.

734

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Muffins

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