Let’s talk Greek Yogurt.
Now this topic alone is enough to send even the most kitchen savvy running for the bathroom to hurl. A LOT of people DO NOT like Greek Yogurt.
My husband and I are not those people. We love it. We use it on everything.
About three months ago I stopped buying sour cream altogether. Anything I was making that required sour cream was replaced by Greek yogurt. At first my husband was leery. He loves his fajitas with a dollop of sour creamy goodness. (As do I!) However, I urged him on and he wolfed those fajitas down like there was no change. Being that he is a marine and loves (read: needs) to stay in shape he loves when I swap things out to make something a little healthier. Now if you can’t get down with Greek yogurt, don’t be upset and think this isn’t worth reading.
Because you don’t have to eat Greek yogurt straight out of the container for you to be one of it’s adoring fans. Another secret I have? I put a little of it in almost anything I bake these days. I’ve been on a muffin kick. Here’s why … I LOVE my KitchenAid. I use it way too much. But sometimes I just don’t feel like pulling it out, getting it all set up, and then having to clean it. Muffins are a one bowl, one spoon, two measuring devices type of deal. You don’t have to mix the crap out of them, you BARELY mix them, and I just rinse the utensils and throw them in the dishwasher. Oh and also I am a mom with tons of school work to do, a house to keep relatively clean, dogs to take care of, a marathon to train for, and a husband to nurture. When I wake up in the morning I throw a muffin in the microwave and eat it with a cup of yogurt and wham bam boom … breakfast.
I opted for the crumb topping because well … crumb toppings make everything delicious. You put crumb topping on brussell sprouts and I’ll eat my body weight in them.
These are perfectly
moist (hate that word) and delicious. If you have a bunch of browning bananas sitting in your kitchen I encourage you to make this … WITH the Greek yogurt! They’ll pair wonderfully with your coffee and with the kids’ glass of milk in the morning. (Which we both know you end up drinking anyway because they don’t drink it and you can’t live with yourself to throw milk down the drain at $4 a gallon. So you drink it … even if it is lukewarm and gross.)
Banana Muffins w/ Crumb Topping
*Makes 12 regular sized muffins or 24 mini-muffins
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 bananas (ripe/brown), mashed
1/2-3/4 cup sugar (*Note: I use only 1/2 cup sugar for this, but if you wish to use 3/4 that is fine.)
1 egg, lightly beaten
1/3 cup oil (I use and recommend coconut oil, but again this is your choice.)
1 teaspoon vanilla
1/4 cup PLAIN Greek yogurt
1/2 teaspoon cinnamon
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon butter, cold
1) Preheat oven to 375.
2) Mash bananas in large mixing bowl (I use a fork). Add egg, oil, vanilla, and sugar. Mix together well.
3) Add flour, baking soda, baking powder, cinnamon and mix until just blended. (DO NOT overmix!)
4) Mix in Greek yogurt until just blended.
5) Fill sprayed/buttered/greased/lined muffin tins about 2/3 of the way full. Set aside.
6) For topping mix brown sugar, flour, and cinnamon and cut in the 1 tablespoon of butter. Using your hands or fork combine the butter with the dry ingredients until it is thoroughly crumbled. Add about 1/2 teaspoon to top of muffins (if making regular sized muffins).
7) Place in preheated oven for 18-22 minutes. (Check at 18 minutes!) Muffins are done when lightly browned, risen, and toothpick or fork comes out cleanly.
8) Allow muffins to rest in pan for 10 minutes, remove, and allow to cool (or eat warm).
NOTE: I’m working on a second post for today. Something fun that I am working on for Baby E’s room. And since we’ve been so busy we’ve been somewhat absent. We apologize for this! Stay tuned!