Chocolate Chip Banana Muffins
light brown sugar
plain Greek yogurt
I like to use dark chocolate chips but semi-sweet are fine as well
Preheat oven to 350 degrees. Grease cupcake tin or line with cupcake liners.
In a medium bowl, combine the flour, baking powder, soda and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment (or using hand mixer), cream butter and sugars together until light in color.
Add banana and Greek yogurt. Mix until well combined.
Add eggs one at a time, mixing after each incorporation.
Blend in vanilla.
Add the dry ingredients to the wet ingredients in 2 incorporations, mixing just until combined.
Fold in chocolate chips by hand.
Fill muffin tin cups until 3/4 way full.
Bake 16-20 minutes, or until toothpick comes out clean.
Let cool in pan 5 minutes, then remove to wire rack to cool completely.
Muffins are best served warm out of the oven, but can be stored up to 5 days in airtight container, or frozen for up to 2 months.