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Healthy Greek Yogurt Banana Muffins

Fluffy Healthy Greek Yogurt Banana Muffins You’ll Love

Healthy Greek Yogurt Banana Muffins are delicious, nutritious, and easy to make—perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 medium Ripe Bananas Use very ripe bananas for maximum natural sweetness and moisture.
  • 1 cup Greek Yogurt Adds delightful creaminess and protein.
  • 1/3 cup Honey A touch of sweetness; substitute with maple syrup if desired.
  • 1 large Egg Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Enhances flavor and aroma.
  • 1 cup All-Purpose Flour Opt for whole wheat for a healthier option.
  • 1 teaspoon Baking Soda Essential for muffins to rise.
  • 1/4 teaspoon Salt Balances flavors.
Optional Ingredients
  • 1/2 cup Chocolate Chips For a sweet surprise.
  • 1/2 cup Nuts Add crunch and flavor; walnuts or pecans work well.

Equipment

  • Muffin tin
  • Mixing bowls
  • Fork
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare your muffin tin with paper liners or cooking spray.
  2. Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth but with a few lumps remaining.
  3. Combine Wet Ingredients: Mix the mashed bananas with Greek yogurt, honey, egg, and vanilla extract until smooth.
  4. Prepare Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl.
  5. Combine Wet and Dry Ingredients: Fold the dry mixture into the wet mixture until just combined.
  6. Add Optional Ingredients: Gently fold in any optional ingredients like chocolate chips or nuts.
  7. Fill the Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full.
  8. Bake the Muffins: Bake in the preheated oven for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Cool the Muffins: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin C: 4mgCalcium: 3mgIron: 5mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can be frozen for 2-3 months.

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