Wednesday, February 25, 2015
Banana Yogurt Muffins with Cinnamon Chips
My husband and almost-two-year-old daughter LOVE banana muffins. (Our oldest daughter despises bananas. Oh well. More for us!)
I've made the usual box mixed and plain ol' recipes that you can find anywhere over and over. I wanted to switch it up...more spices, more protein. I came across this recipe and tweaked it! It was love at first bite! Love the light texture and rich flavor! I made 12 regular-sized muffins and 17 mini-muffins with this mixture.
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt (increase to 1/2 teaspoon if using unsalted butter)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons salted butter
3 large, overripe bananas
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 cup vanilla Greek yogurt
1/2 teaspoon vanilla extract
1 teaspoon McCormick Imitation Vanilla Butter & Nut flavoring
2 large eggs
1 cup Hershey's Cinnamon Chips
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl; set aside.
In a large, microwave-safe bowl, melt the butter. Add peeled bananas and mash away! Whisk in both sugars, yogurt, flavorings and eggs until well combined. Add dry mixture to this mixture and quickly combine with a wooden spoon. Fold in cinnamon chips.
Spoon into greased and flour muffin tins, filling 3/4 full. Bake in a preheated 350 degree oven for about 20 minutes or until a wooden toothpick comes out clean. Mini muffins will take about 15 minutes.
Cool for 10 minutes and enjoy! These would freeze well. Cool completely before bagging and storing at room temperature or freezer.