Banana Bread Muffins
Servings 36 cookies
Ingredients
- 2 1/4 cups flour*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large ripe bananas
- 1/2 cup butter*
- 2 tablespoons white sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- 1/2 cup Greek yogurt
- 1 egg
- 1 cup mix-ins
Instructions
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Combine dry ingredients (first 4) in a bowl and mix to combine - set aside.
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Melt butter over medium heat, reduce to low and add in bananas. Melt bananas into the butter to intensify the flavor and make the bananas super smooth. Pour into a seperate, large bowl or the bowl of a stand mixer.
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Add sugar and wisk or use the paddle attachment to cool and whip your bananas and butter. Once cooled, add in vanilla and Greek yogurt - continue to whip until fluffy before adding in the egg.
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Gently (or on low) stir in your flour mixture. Once incorporated (don't over mix!) stir in your mix ins.
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Place batter into the refrigerator and preheat the oven to 325 F. Once preheated, scoop 1 tablespoon onto a cool cookie sheet about 1 inch apart - if the batter is well chilled, they won't spread too much. If you'd like smooth cookies, wet your finger and smooth out any weird edges on your dough.
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Bake for 10-12 minutes, keeping a close eye on the cookies. You do NOT want to over bake them! Once done baking, allow to set for a minute or two before placing on a cooling rack.
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While these cookies are great right out of the oven, they are best cooled - the tops get that delicious muffin top stickiness and they are perfectly fluffy. Enjoy within a few days or freeze any you won't eat quickly.
Recipe Notes
- The first time I made these, I subbed 1 cup of flour for almond meal and it was amazing - the almond meal added a nuttiness and texture that I adored.
- Use any combination of solid fat you have - the first time I used all butter and second I used half butter, half shortening since it's what I had on hand. I think coconut oil would also be great.
Cora says
Ooooo these would be sooo sofffttttt. Can’t beat banana bread, in any form.