Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 ½ cups mashed ripe bananas (about 3 medium)
- ¾ cup packed light brown sugar
- ¼ cup full-fat Greek yogurt (room temperature)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (plus more for sprinkling on top)
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with parchment paper liners.
- Mix dry ingredients: flour, baking powder, baking soda, cinnamon, salt.
- In a bowl, whisk eggs. Add mashed bananas, brown sugar, yogurt, and vanilla. Mix well.
- Fold dry ingredients into wet mixture; do not overmix.
- Gently fold in fresh blueberries.
- Fill muffin cups ¾ full and top with extra blueberries.
- Bake for 20-24 minutes or until golden brown.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Use overripe bananas for maximum sweetness and moisture.
For added texture, mix in chopped nuts like walnuts or pecans.
Ensure eggs and yogurt are at room temperature for a consistent batter.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30