As I type this, the sun is streaming in the window, blinding me as I sit. I love spring. :) The birds are singing, the buds are just starting to burst out in light green leaves, and the flowering trees are gracing gardens and yards with fragrant and beautiful blooms. Morning runs are warming up, making it easier for me to haul myself out of bed and out the door into the not quite as frigid conditions. Thankfully I can stop worrying about sliding around on icy sidewalks for many months.
While I'm on the topic of things I love, I also love banana bread; almost as exciting as spring! For these banana muffins I adapted my favorite Greek yogurt banana bread , turning them into muffins with the scrumptious addition of some nice dark chocolate chips. They baked up tall and fluffy with a moist and tender crumb. Easy to whip up on a lovely spring morning to enjoy with a cup of steaming coffee on your sunny porch. Happy baking!
Like I said, I took one of my favorite banana bread recipes and turned them into muffins. I started by cutting the recipe in half because I just wanted a small batch, so the final recipe makes 6 nice muffins. I increased the oven temperature to 375 degrees and baked them for 18 minutes. For a little extra flavor and fun I added some cardamom along with the chocolate chips, but you could also try adding a little cinnamon for that extra spice. A light and delicious breakfast muffin, perfect for spring!
Chocolate Chip Banana Muffins
Adapted from Greek Yogurt Banana Bread
- 1 1/2 very ripe bananas (approximately 7.5 ounces)
- 1 1/2 tablespoons (3/4 ounce) butter, room temperature
- 1/4 cup (2 1/4 ounces) plain Greek yogurt
- 2-3 tablespoons (about 1 ounce) sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1/4 teaspoon salt
- 3/8 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 cup (4 1/2 ounces) all purpose flour, or a mix of all purpose and whole wheat flours
- 1/4 cup chocolate chips (I did 35 grams, but you can do a bit more if you like your muffins bursting with chocolate!)
In a large bowl, mash bananas with a whisk. Add butter, yogurt and sugar and whisk until combined and somewhat smooth. If it's still a little chunky, don't worry. Add the vanilla and egg and stir until combined.
Add salt, baking soda, cinnamon, cardamom and flour and stir just until almost combined. Add the chocolate chips mix until just combined (don’t overmix).
Spoon batter evenly into 6 muffin cups that are either greased or lined with muffin liners. Bake in a preheated oven at 375 degrees for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out almost clean with a few moist crumbs. Remove muffins from pan and let cool on a wire rack.