When the warmer weather causes your bananas to turn quickly, throw them in the freezer, and on a cooler day pull out a bunch to whip up a batch or two of these super moist and yummy muffins for a quick breakfast or snack. I've tried many banana muffin recipes but this one is the best. Maybe the yogurt is the secret?
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill greased or paper-lined muffin cups two thirds full. Bake at 350 F. degrees for 22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
|Time:||10 Minutes Preparation Time|
25 Minutes Cooking Time
By Faith Vandriel from Lynden, WA
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