If you have varying taste buds in your family (like mine), it is hard to please everyone with just one muffin option. Sure you can go to the nearest bakery to buy muffins, but do you really know what “added” ingredients are inside? Here is an easy muffin recipe that allows you to add a variety of fillings to a healthy banana muffin base – it is sure to satisfy all your choosy eaters in the family.
- ½ cup Plain Greek Yogurt
- 2 Eggs
- 2 cups Flour (sifted)
- 1 tsp Vanilla
- 1 tsp Baking Soda
- ¾ cup Olive Oil
- 1 cup Sugar
- 1¼ cup Mashed Ripe Bananas
- ½ cup (or more) of Filling - Dark Chocolate Chips, Blueberries, Strawberries and/or Raspberries
- Preheat oven to 375 F or 190 C.
- Add muffin liners to muffin tin.
- Mix all the ingredients (except bananas & filling) using an electric mixer (approx 5 mins).
- Fold in the bananas.
- Stir in the filling(s) of choice.
- Pour batter into muffin tins, about ¾th full.
- Add extra toppings to the top of the muffin (optional).
- Bake for appox 25mins. Check with a toothpick to test if done.
Super Notes & Tips:
– This is a moderately healthy recipe that includes plain Greek yogurt, olive oil and bananas as a base for the muffins. You can also replace the bananas with homemade applesauce if bananas are not to your liking.
– Make sure you divide the batter before including the filling. I usually make 3-4 different types of muffins at the same time.
– You can include a variety of filling combinations, including strawberries, blueberries, raspberries, walnuts & chocolate chips. My personal favorite filling is dark chocolate chips (you should try this).
-Yummy to eat both cold and warmed up.
– Individually wrap each muffin in clear wrap and store in the fridge for up to a week or in the freezer for up to a month.
– These make great school lunchbox treats or work well as an after-school snack.
Happy Baking & Eating!!