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Greek Yogurt Banana Muffins

Moist Greek Yogurt Banana Muffins for a Guilt-Free Treat

These Greek Yogurt Banana Muffins are moist, protein-packed, and perfect for breakfast or snacks on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium mashed ripe bananas Very ripe bananas enhance flavor.
  • 1 cup Greek yogurt Can substitute with regular yogurt.
  • 1/3 cup honey or maple syrup Can swap with agave nectar or coconut sugar.
  • 1/4 cup melted coconut oil Other oils or applesauce can be used.
  • 1 tsp vanilla extract
  • 1 large egg A flax egg is a good vegan substitute.
  • 1 1/2 cups whole wheat flour Use gluten-free blend if desired.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • optional add-ins (chocolate chips or nuts) Customize as desired.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • cookie scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large bowl, mix the mashed bananas, Greek yogurt, honey or maple syrup, melted coconut oil, vanilla extract, and egg until smooth.
  3. In another bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Add the dry ingredients to the wet mixture and stir gently until just combined.
  5. Fold in any optional add-ins like chocolate chips or nuts.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
  8. Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for later use.

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