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Greek Yogurt Banana Muffins

Fluffy Greek Yogurt Banana Muffins You'll Crave Daily

Delicious and protein-packed Greek Yogurt Banana Muffins combine the sweetness of ripe bananas with creamy yogurt for a perfect breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup mashed ripe bananas Use overly ripe bananas for the best natural sweetness and moisture.
  • 1 cup Greek yogurt Can be substituted with regular thick yogurt.
  • 1/3 cup honey or maple syrup Acts as a sweetener; feel free to swap with agave nectar or coconut sugar if desired.
  • 1/4 cup coconut oil Melted; can be replaced with another oil or unsweetened applesauce for a lighter muffin.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 large egg Binds the ingredients; consider using a flax egg for a vegan-friendly alternative.
  • 1 1/2 cups whole wheat flour Nutritional base that adds structure; substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking powder Essential leavening agent.
  • 1 teaspoon baking soda Essential leavening agent.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and aroma.
Optional Add-ins
  • 1/2 cup chocolate chips or nuts Great for added texture and flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or nonstick cooking spray.
  2. In a large mixing bowl, combine mashed bananas, Greek yogurt, honey or maple syrup, melted coconut oil, vanilla extract, and egg. Whisk until smooth.
  3. In another bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. If desired, fold in chocolate chips or nuts.
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 18 to 20 minutes or until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use overripe bananas for enhanced sweetness and moisture. Avoid overmixing for fluffy muffins.

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