Healthy Greek Yogurt Banana Muffins
Delicious and nutritious muffins combining ripe bananas and Greek yogurt for a moist, flavorful treat, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas Use very ripe bananas for best flavor.
- 1 cup Greek yogurt Can use low-fat or flavored varieties.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour Can substitute with all-purpose flour if desired.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Optional Add-ins
- 1/2 cup chopped nuts or chocolate chips Optional, for additional texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Stir in the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until well combined.
- In another bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture, stirring until just combined to avoid over-mixing.
- If desired, fold in the nuts or chocolate chips.
- Divide the batter evenly among the muffin cups.
Baking
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
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Notes
These muffins are perfect for breakfast or snacks and can be served warm or at room temperature. Store in an airtight container at room temperature for up to three days, or refrigerate for a week, or freeze for longer storage.