Back in December I wrote about making banana bread and replacing the butter with Greek yogurt. I was pretty happy with the way it turned out – the flavor was good, it wasn’t dry and the reduced fat didn’t hurt either!! I decided to give the recipe another try swapping out the loaf for muffins.

For this round I also decided to change it up a bit and prepare half of the recipe plain and the other half with mini chocolate chips added in – you can’t go wrong with a combination of banana and chocolate! For the base recipe, please check out my original post here.

Once you have mixed up the batter, if you would like to make half with chocolate chips, simply divide the batter evenly into two bowls and stir 1/3 cup of mini chocolate chips into the batter in one of the bowls. If you want all chocolate chip muffins, add 2/3 cup mini chocolate chips to the entire bowl instead.

Line your muffin pans with baking cups or grease the pans and fill each cup until the batter is almost to the top. For the chocolate chip muffins I sprinkled a few extra on top for a bit of decoration…. and you can’t go wrong with a few extra chocolate chips!

Bake them in a preheated 350 degree oven. The muffins should be done in about 13 to 15 minutes, but check them with a toothpick to be sure. If the toothpick comes out clean, you are good to go!

On no…. Lesson learned!!

For this batch, I used paper baking cups to line the pan and the results were not exactly perfect. As you can see, the outer edges of the muffin stuck to the liner – at least the muffin tops which everyone seems to love the most were left intact!

I suspect the reason for this may be because this recipe swaps out the butter for Greek Yogurt which contains more moisture and less fat – increased moisture and paper baking cups don’t appear to mix! You’d probably do fine with foil baking cups instead or just play it on the safe side and grease the pan instead. Luckily, the flavor was fine and the addition of chocolate chips to some of the muffins made them seem a bit more decadent.

Banana bread also freezes well and it’s nice to have these on hand as a little snack or dessert. When the mood hits, you can just thaw out as many as you need and enjoy. On a side note, freezing them also seems to have helped our paper cup issue a bit. They peeled off a bit more easily on the frozen muffins, but just the same I’ll forgo the paper cups next time!

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