We are very fond of muffins around here. I make them often and sit and daydream about different flavor combinations. I buy extra bananas and let them ripen so I can bake up more muffins. I thought of these flavors and googled to find a recipe that uses yogurt. I hit the jackpot when I found Diana's Desserts. She has several muffin recipes I can't wait to try. These are moist and delicious with just the right amount of chocolate. Bananas and strawberries absolutely belong with chocolate.
My girls helped me in the kitchen after school today. They even got to eat a muffin before dinner. Now they think I'm a cool Mom! They are excited to take muffins to share with their friends tomorrow.
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top
Preheat oven to 350 degrees. Line muffin pans with 21 liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas. Add to the dry ingredients and stir to combine.
Toss 3/4 cup of the chocolate chips with 1 T flour. Add to the muffin batter and stir to combine. Carefully fold in 1 1/4 cups of the chopped strawberries. Use a ice cream scoop to fill the muffin liners 2/3 of the way full.
Top the muffins with the reserved strawberries and chocolate chips.
Bake for 18-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!
Recipe adapted from Diana's Desserts