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Greek Yogurt Banana Muffins

Delicious Greek Yogurt Banana Muffins for Guilt-Free Snacking

Enjoy these Greek Yogurt Banana Muffins, a guilt-free treat made with wholesome ingredients for delicious snacking.
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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: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 ripe bananas Ensure they are very ripe for the best flavor and natural sweetness.
  • 1 cup Greek yogurt Provides creaminess and protein, enhancing texture and moisture.
  • 1/4 cup honey A natural sweetener; can be substituted with maple syrup for a different flavor profile.
  • 1 egg Acts as a binder, helping the muffins rise and maintain structure.
  • 1 teaspoon vanilla extract Adds a delightful depth of flavor; no substitutes necessary.
  • 1 1/2 cups all-purpose flour The primary structure for the muffins; can be swapped for whole wheat flour for added fiber.
  • 1 teaspoon baking soda Essential for leavening the muffins for a light, fluffy texture.
  • 1/2 teaspoon salt Balances the sweetness and enhances overall flavor.
  • Optional: chocolate chips or nuts Mix in for extra flavor and texture; fold them in the batter for added delight.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Greek Yogurt Banana Muffins
  1. Preheat the oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or greasing it lightly.
    Greek Yogurt Banana Muffins
  2. In a large mixing bowl, mash the ripe bananas until smooth, making sure there are no large chunks left.
    Greek Yogurt Banana Muffins
  3. Add Greek yogurt, honey, egg, and vanilla extract to the mashed bananas and whisk until well combined and creamy.
    Greek Yogurt Banana Muffins
  4. In a separate bowl, whisk together flour, baking soda, and salt, ensuring there are no lumps.
    Greek Yogurt Banana Muffins
  5. Gradually add the dry mixture to the wet banana mixture, stirring gently until just combined.
    Greek Yogurt Banana Muffins
  6. If desired, gently fold in chocolate chips or nuts.
    Greek Yogurt Banana Muffins
  7. Spoon the batter into the muffin cups, filling each about three-quarters full.
    Greek Yogurt Banana Muffins
  8. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
    Greek Yogurt Banana Muffins
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    Greek Yogurt Banana Muffins

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins freeze beautifully, allowing you to prepare a larger batch and enjoy them throughout the week.

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