Today is National Banana Bread day. Who would’ve known?! I had some overly ripe bananas and thought why not! These adorable little muffins make the perfect after-school snack or breakfast on the go. It is a hands down favorite in our house.
1/2 c of sugar
1 stick of butter
2 eggs, @ room temperature
1 c unbleached all purpose flour
1 c of whole wheat flour
1/2 tsp of salt
1 tsp of baking soda
2-3 ripe bananas
1 tsp of vanilla extract
1/2 c of plain or vanilla Cabot Greek yogurt
Optional – 1 c of chocolate chips (I used dairy/soy/nut free Enjoy Life mini chocolate chips or 1/2 c of diced walnuts
Cream together the sugar and butter. Beat in one egg at a time. In a separate bowl, combine flours, salt and baking soda. Then mix into the wet ingredients. Add bananas, vanilla and yogurt. Mix to combine. Then if you’re using chocolate chip or nuts, add them by hand.
If you using liners, add them to your muffin tins or spray with non-stick spray. Pour the batter 3/4 of the way full. Bake for 16-18 minutes for mini muffins or 18-22 minutes for full size muffins or until a tooth pick inserted comes out clean.
— Knead to Cook