Banana Yogurt Muffins

These little shits are BANANAS!  B-A-N-A-N-A-S!  One minute you have a wire rack full of little muffins and by the time you go to bed and plan of eating a muffin in the morning for breakfast, you realize, WHOOPS, they’re all gone!  So grab those old, brown bananas that no one eats anyway and transform them into something that people actually eat!

Banana Yogurt Muffins
Yields about 18 muffins

1/2 cup butter, room temperature
1 cup sugar
1/2 tsp vanilla
2 eggs
3 ripe bananas, mashed
1/2 cup plain yogurt
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup chocolate chips

Preheats oven to 350 degrees.  Grease and flour muffin tins (or use muffin liners for easier cleanup).

In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.  One at a time, add in eggs and mix until smooth.  Combine yogurt, mashed bananas and vanilla, then add to mixture, beating until fully incorporated.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Slowly mix in the dry ingredients into the wet ingredients, making sure not to over mix.  With a rubble spatula, fold in chocolate chips.

Pour batter into prepared muffin tins and bake for about 25 minutes, or until a cake tester comes out clean.  Let muffins rest in pan for 7 minutes, then place on a wire rack to cool.

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