Banana Pecan Chocolate Chip Muffins (with Greek Yogurt)

A slightly healthier version of the muffin with low-fat Greek yogurt. You can substitute the brown sugar with coconut sugar or maple syrup for a less refined option. These muffins freeze well—wrap individually and store in an airtight container in the freezer for up to 3 months. Baking at 450 deg for 6 minutes before reducing the oven temp to 350 deg will help form a bakery-style "muffin top".

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3

In a large bowl, mash the bananas, then whisk in the Greek yogurt, oil, brown sugar, egg, and vanilla extract until smooth.

Step 4

Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix.

Step 5

Fold in the chocolate chips and chopped pecans.

Step 6

Divide the batter evenly between the 12 muffin cups. Top with a few extra chocolate chips and pecans if desired.

Step 7

Bake for 6 minutes at 450, then turn the oven down to 350 and continue to bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.