Ingredients:

  • 3 large overripe bananas (approx. 350g mashed)
  • 0.5 cup unsalted butter, melted and cooled (113g)
  • 0.5 cup full-fat Greek yogurt (120g)
  • 0.75 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1.5 tsp pure vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 0.75 cup semi-sweet chocolate chips (optional)
  • 0.5 cup toasted walnuts (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease with non-stick spray.
  2. In a large mixing bowl, mash the overripe bananas using a fork or potato masher until they reach a liquid-like consistency with only a few small lumps.
  3. Whisk in the melted butter, brown sugar, egg, vanilla extract, and Greek yogurt. Whisk vigorously until the mixture is fully emulsified and smooth.
  4. Sift or sprinkle the flour, baking soda, baking powder, sea salt, and cinnamon directly over the wet ingredients.
  5. Gently fold the dry ingredients into the wet base until just combined; do not overmix. If using chocolate chips or walnuts, fold them in now.
  6. Divide the batter evenly among the 12 muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.