White Chocolate Greek Yogurt Banana Muffins are by far THE best banana muffins I have ever made! These muffins are packed with protein from greek yogurt, naturally sweetened with ripe bananas and filled with mini white chocolate chips!
If you think about it. A muffin is nothing but a bald cupcake.
Big thoughts on this Tuesday.
You see. Much like I am not much a coffeehouse person despite having coffee running through my veins; I am not much of a muffin person.
UNTIL these muffins entered my life.
I blamed my love of cereal for my lack of love to muffins. You see, years (and yearssss) ago, muffins never really graced our household. The only muffins that I came across was good ol, Pillsbury Cinnamon Swirl muffins for a random dinner sidekick. Looking back on it, it was pretty genius. Nice bait and switch there, Mom…
We chose to start our mornings with an endless bowl of Honeycomb or Corn Bran. Not the most popular picks, but I just couldn’t jump on the Cocoa Pebbles train. Something about drinking the milk after the fact, kinda grossed me out. Now that I think about it, it still does….
Since I was a teeny bopper too busy devouring Honeycomb, I never really gave muffins a chance. Poor things. They never did anything wrong.
And now I can’t get them out of my head! Gimme all the carbs!
These are no ordinary muffins though. After a few switcheroos, these little gems are practically a health food. There is white whole wheat flour, coconut sugar (and no, it doesn’t taste like coconut! I love it since it is a more natural than refined sugar), a couple VERY ripe bananas, egg whites, coconut oil and greek yogurt to boost the protein!
Okay let’s talk a little about these little gems. First off, try to use the ripest bananas! As they are the BEST. They are the sweetest when they are the ripest – I am talking almost black! No, they are not very pretty to look at but boy do they make some banana bread and muffins! Rather than waiting for the bananas to ripen, you can speed up the process . I highly recommend this if you are impatient – like me. Place the bananas on a cookie sheet and bake at 375 degrees for 5-10 minutes until the skin is completely black; keep an eye on them as the time will depend on how ripe the bananas are to start with. Then once the bananas are black and cooled, they are good to go.
While I used plain greek yogurt, feel free to use vanilla. It will only enhance the flavor. Your choice! But please use nonfat because we need the thicker yogurt. I have not tested these with low fat, so just use caution if you choose to go that route!
The flavor of these muffins are unbelievable! They are overflowing with banana flavor, filled with mini white chocolate chips, because who can say no to chocolate? And lastly topped with flaked coconut that becomes toasted while baking. And let me tell you, these are the only bald cupcake I will allow into my kitchen!
Items I used to make this recipe:
Looking for more bakery snacks?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!10