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Greek Yogurt Banana Muffins

Greek Yogurt Banana Muffins for a Guilt-Free Delight

Delight in these Greek Yogurt Banana Muffins, a healthy, protein-packed treat for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups Whole Wheat Flour Substitute with all-purpose flour for a lighter texture.
  • 2-3 pieces Ripe Bananas Opt for heavily spotted or brown bananas for the best flavor.
  • 1 cup Greek Yogurt Can be replaced with non-dairy yogurt for a vegan option.
  • 1/4 cup Brown Sugar Substitute with coconut sugar for a lower glycemic option.
  • 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
  • 1 piece Egg Use a flax egg for a vegan version.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Enhances flavor, balancing the sweetness.
  • 1 teaspoon Cinnamon Can substitute with nutmeg for different taste.
  • 1/2 cup Walnuts Omit for nut-free muffins or replace with chocolate chips.

Equipment

  • Oven
  • mixing bowl
  • muffin tin
  • Fork
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
  2. Mash 2 to 3 ripe bananas until mostly smooth, leaving a few lumps for texture.
  3. Mix in one egg, Greek yogurt, brown sugar, maple syrup, and a splash of vanilla extract until well combined.
  4. Sprinkle baking soda, salt, and cinnamon over the wet mixture and stir until just combined.
  5. Gently fold in whole wheat flour until just mixed.
  6. Fold in chopped walnuts or other mix-ins.
  7. Fill each muffin cup nearly to the top with batter.
  8. Bake for 20 to 22 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature in an airtight container for up to 2 days, in the fridge for up to 1 week, or frozen for up to 3 months.

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