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
Scale
- 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