Description
These Healthy Banana Muffins with Greek Yogurt are a delicious and nutritious treat that can be enjoyed for breakfast or as a snack. Made with whole wheat flour, ripe bananas, and Greek yogurt, these muffins are moist, flavorful, and perfect for any time of day.
Ingredients
Scale
Wet Ingredients:
- 1 ½ cups mashed ripe bananas (about 3 large)
- â…“ cup honey or maple syrup
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Add-Ins:
- ½ cup chopped walnuts, mini chocolate chips, or blueberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix wet ingredients: In a large bowl, combine mashed bananas, honey, eggs, Greek yogurt, oil, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
- Add optional ingredients: Fold in nuts, chocolate chips, or blueberries if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well—store in an airtight container or freezer bag for up to 2 months.
- For dairy-free option, use plant-based yogurt and oil.
- Substitute white whole wheat or a 50/50 mix with all-purpose flour for a lighter texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
