Preheat the oven at 180 degrees Celsius for 10 minutes 

Sieve the flour and baking powder together twice and keep aside. This will make the muffins light in texture as sieving incorporates air into the dry ingredients.

In a bowl, beat the softened butter for 1-2 minutes until light. Add the Light brown sugar and beat for another 2 minutes such that the butter-sugar mixture is fluffy and sugar is dissolved.

Add the Greek Yogurt to the bowl and mix well. If you are using a hand/stand mixer, keep the speed at lowest level to prevent over mixing. Add the vanilla essence and mix again.

Puree the banana in a blender and add it to the wet ingredients. Mix well until you get a homogeneous mixture. Adding the banana puree to the wet ingredients will result in looking like curdled mixture but don't worry, its normal

Now add the dry ingredients in small quantities alternating with 1 tbsp milk and mix in a cut and fold method such that the flour mix gets incorporated with the wet ingredients. In total it will take 2-3 small batches of flour and milk to arrive at the final batter.

Line the muffin tray with cupcake liners and fill the moulds up-to 3/4th level. This recipe will result in 6-8 medium muffins. Top the muffins with chopped nuts or chocolate chips like I did.

Bake the muffins in the pre-heated oven at 180 degrees Celsius for 18-20 minutes until the skewer comes out clean when inserted in the center of the muffin.

Demould the muffins and allow them to cool on a wire rack before serving.