Greek Yogurt Banana Muffins

Day 7 of my guest post series and today we have Beula from The EatersSpot. I know Beula for quiet sometime and my first guest post Mushroom Masala was for Beula’s page. Beula has a great collection of recipes. I approached her for toddler friendly recipes and seeing Greek Yogurt Banana Muffin, I was happy as I always find ways to include fruits in my son’s diet, and these muffins with eggs, banana and yogurt sounds like a great option. I have a version of banana muffins which is coming soon but right now its time to check the moist and yummy muffins from Beula:-)

Over to Beula,

Hello to the amazing foodies at Traditionally Modern Food. I feel quite honored that Vidya asked me for a guest post. I have been blogging for over five years at THE EATERSPOT, a very multi-cultural blog with recipes for everyone!

Website: www.myeaterspot.com

Facebook: https://www.facebook.com/pages/EATERSPOT/115036465185497?fref=ts

RECIPE:

My husband had bought way too many bananas thinking our 3 year old who usually loves them in her smoothies or oatmeal would eat them, but that one week, she was totally off bananas so I was left with 3 very over ripe bananas by the end of the week. Instead of throwing them away, I decided to make these muffins for her. My hubby and I ate a couple of them too (they are perfect with a cup of coffee or chai for the adults!) – They are just delicious … Hope you enjoy them

Ingredients:
3 Bananas, mashed
2 Eggs
1 cup plain greek yogurt
2 1/4 cups Flour
1 1/2 tsp Baking powder
1/4 cup Brown sugar
1 cup Chocolate chips (optional)
1/2 tsp Salt
1 1/2 tsp Vanilla
4 tbsp Butter

Method:

Preheat the oven to 180C/350F. Line the muffin tins with cupcake wrappers.

In a bowl I first mixed the dry ingredients: flour, baking powder and salt.

In another bowl, first cream together the sugar and butter. To it add the mashed bananas, eggs,vanilla and the yogurt and mix together.

Slowly add the flour mixture to this and mix until combined. If you are adding chocolate chips, you can add it now, but its totally optional.

I poured about 1/4 cup worth of battter into each muffin cup, and then baked for around 20 minutes. Allow it to cool before taking them out of the tin.

Store the leftovers in an airtight container. I like them lightly warmed, maybe for around 20 seconds in the microwave and then spread a little butter … yum! yum!