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–+ servings

Greek Yogurt Banana Muffins

These moist and fluffy Greek yogurt banana muffins are a healthy treat, perfect for breakfast or a snack. Packed with flavor and nutrients, they are easy to make and deliciously satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Sifted for lightness
  • 1 teaspoon Baking powder Fresh for best results
  • 1 teaspoon Baking soda Fresh for best results
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 teaspoon Cinnamon Optional, for added warmth
Wet Ingredients
  • 2 medium Ripe bananas Mashed, about 1 cup
  • 1/2 cup Greek yogurt Plain, unsweetened
  • 1/4 cup Honey Or maple syrup for sweetness
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla extract For flavor
Optional Add-ins
  • 1/2 cup Chopped walnuts Or pecans, for crunch
  • 1/2 cup Chocolate chips For a sweeter muffin

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  2. Grease a muffin tin with cooking spray or line it with paper liners. This prevents the muffins from sticking.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agents throughout the flour.
Mix Wet Ingredients
  1. In another bowl, mash the ripe bananas until smooth. This will provide natural sweetness and moisture.
  2. Add the Greek yogurt, honey, egg, and vanilla extract to the mashed bananas. Whisk until well combined. The yogurt adds protein and moisture to the muffins.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
  2. If using, fold in the chopped walnuts or chocolate chips at this stage.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully baked.
Cool and Serve
  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.
  2. Enjoy your Greek yogurt banana muffins warm or at room temperature!

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

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