Banana Bread Muffins
Servings 36 cookies
- 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
Combine dry ingredients (first 4) in a bowl and mix to combine - set aside.
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.
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.
Gently (or on low) stir in your flour mixture. Once incorporated (don't over mix!) stir in your mix ins.
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.
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.
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.
- 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.