These Greek yogurt banana muffins are moist, tender, and lightly sweet. They use whole wheat flour and Greek yogurt for extra protein and fiber, and honey or maple syrup instead of refined sugar. The aroma of warm banana and vanilla fills the kitchen as they bake. They make a healthy snack or quick breakfast that still feels like a treat.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 28–30 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin)
- Calories per serving: 135 kcal
- Protein: 5 g
- Carbohydrates: 29 g
- Fat: 1.5 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 150 mg
Why Make This Delicious Low Calorie Greek Yogurt Banana Muffins
These muffins balance flavor and nutrition. Ripe bananas add natural sweetness and moisture. Greek yogurt keeps them tender and boosts protein. Whole wheat flour gives a nutty taste and extra fiber. They are low in added fat and use honey or maple syrup instead of white sugar. You get a soft, slightly chewy crumb and a warm banana-vanilla aroma with each bite. They’re simple, quick, and family-friendly.
How to Make Delicious Low Calorie Greek Yogurt Banana Muffins
Start with ripe bananas for the best flavor and sweetness. Mix wet ingredients first, then fold in dry ingredients just until combined. Avoid overmixing to keep muffins light. Use liners or a nonstick spray so muffins release easily. Bake until a toothpick comes out clean and let them cool briefly in the pan to set the crumb. Optional mix-ins like nuts or chocolate chips add texture and interest.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour
- Optional: chopped nuts or chocolate chips
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. Mash the bananas in a bowl until mostly smooth.
Step 2: Mixing
In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until well combined and smooth.
Step 3: Combining Dry and Wet Ingredients
In another bowl, whisk the whole wheat flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix. If using, fold in chopped nuts or chocolate chips now.
Step 4: Baking and Finishing
Divide the batter evenly among the muffin cups (about 2/3 full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Delicious Low Calorie Greek Yogurt Banana Muffins
Serve warm with a thin spread of nut butter or soft cream cheese for extra flavor. They pair well with coffee or tea for breakfast. Pack them with yogurt and fruit for a balanced snack. For a brunch spread, place on a platter with fresh berries and a small jar of honey.
How to Store Delicious Low Calorie Greek Yogurt Banana Muffins
- At room temperature: Store in an airtight container for up to 2 days. Keep away from direct sunlight.
- In the refrigerator: Store in an airtight container for up to 5 days. Bring to room temp or warm slightly before serving.
- In the freezer: Wrap each muffin in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds.
Expert Tips for Perfect Delicious Low Calorie Greek Yogurt Banana Muffins
- Use very ripe bananas with brown spots. They are sweeter and mash easily.
- Don’t overmix the batter. Stir until the flour disappears to keep muffins tender.
- Measure flour correctly: spoon into the cup and level off to avoid dense muffins.
- Let muffins rest 5 minutes in the pan before removing; this helps them hold shape.
- For extra moisture, swap half the Greek yogurt for applesauce in the same amount.
- If using chocolate chips, toss them in a little flour first to prevent sinking.
- To reduce sugar further, cut honey/maple syrup to 1/3 cup and add a mashed extra banana.
Delicious Variations
- Banana Walnut: Fold in 1/2 cup toasted chopped walnuts for crunch.
- Chocolate Banana: Add 1/2 cup dark chocolate chips and a tablespoon of cocoa powder to the dry mix.
- Blueberry Banana: Fold in 3/4 cup fresh or frozen blueberries for a fruity twist.
- Oat Crunch: Replace 1/2 cup whole wheat flour with 1/2 cup oat flour and top with oats.
- Spiced Banana: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients.
Frequently Asked Questions
Q: Can I use plain yogurt instead of Greek yogurt?
A: Yes. Plain yogurt works, but muffins may be slightly less dense and have less protein. If using thin yogurt, reduce any extra liquid elsewhere or add a tablespoon of flour.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend that includes xanthan gum, or combine oat flour and a gluten-free flour mix. Texture may be slightly different.
Q: How ripe should the bananas be?
A: Very ripe. Bananas with brown spots are sweetest and mash easily. If they are underripe the muffins will be less sweet and drier.
Q: Can I use oil instead of Greek yogurt?
A: You can, but this recipe is designed around yogurt to reduce added fat and boost protein. If substituting oil, use 1/3 cup and expect a slightly different texture.
Q: Why are my muffins dense?
A: Common causes: overmixing the batter, packing too much flour into the cup when measuring, or using too many heavy mix-ins. Mix until just combined and measure flour by spooning into the cup and leveling.
Q: Can I halve or double the recipe?
A: Yes. Halve for a smaller batch or double and bake in two pans. Baking time stays similar; check with a toothpick.
Q: How can I make them less sweet?
A: Reduce honey/maple syrup to 1/3 cup and add an extra mashed banana or a splash of unsweetened applesauce to maintain moisture.
Conclusion
These muffins are a simple, wholesome bake that fills your kitchen with warm banana and vanilla scent. They balance taste and nutrition and work well for breakfasts, snacks, or lunchboxes. For more ideas and nutrition notes on similar recipes, see this helpful resource: Greek Yogurt Banana Muffins – Simple, Healthy Recipes & Nutrition. Enjoy baking — they’re quick, forgiving, and very satisfying.
Print
Low Calorie Greek Yogurt Banana Muffins
- Total Time: 30
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Greek yogurt banana muffins are moist, tender, and lightly sweet, making a healthy snack or quick breakfast that feels like a treat.
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour
- Optional: chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. Mash the bananas in a bowl until mostly smooth.
- In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until well combined and smooth.
- In another bowl, whisk the whole wheat flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix. If using, fold in chopped nuts or chocolate chips now.
- Divide the batter evenly among the muffin cups (about 2/3 full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with nut butter or cream cheese. Muffins can be stored at room temperature for 2 days, in the fridge for 5 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 14g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
