Sometimes you look in your fridge and wonder why and how and when it came about that you acquired three—yes, three—large tubs of Greek yogurt in your life. Hard to say, really, but there they are and you’d better do something with them before they go moldy.
(Whoops, too late for that one there. Into the garbage you go, pal.)
So in a fit of I WILL ACTUALLY TRY ONE OF THE 4,000+ RECIPES I’VE PINNED ON PINTEREST!, you pluck one from your boards and make some banana muffins that use Greek yogurt instead of butter and oil, because as luck would have it you have some over-ripe bananas that need to be used, too.
And sometimes these things turn out quite deliciously, and you can enjoy them with a cup of tea while you zone out in the morning before work.
(Recipe can be found here.)