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Banana Yogurt Muffins with Dairy-Free Options

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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 overripe bananas
  • 3/4 cup yogurt we use soy as a dairy-free alternative
  • 1 egg
  • 1/4 cup olive or canola oil
  • 1/4 cup milk we use plant-based as a dairy-free alternative
  • 1 tsp vanilla extract
  • 2/3 cup granulated sugar
  • 1 tbsp packed light brown sugar
  • 2 tbsp cocoa powder optional
  • 1/2 tsp salt
  • 1 1/4 tsp baking soda
  • 1 2/3 cup flour

Method
 

  1. Preheat oven to 375F and grease muffine tin
  2. In a large mixing bowl, mash the bananas until only small lumps remain
  3. Add yogurt and egg, and whisk until combined
  4. Add oil, milk, and vanilla and stir to combine
  5. Add the granulated and light brown sugar ands stir until combined
  6. If using cocoa powder, stir in with a spatula scraping down the sides of the bowl as needed. Mix until the cocoa is completely combined
  7. Stir in salt and baking soda
  8. Gently fold in flour until just combined
  9. If using chocolate chips, add and mix until evenly mixed throughout
  10. Fill 12 muffins cups about 3/4 full with batter
  11. Bake 16-19 minutes, rotating once halfway through