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Greek Yogurt Banana Muffins Recipe

Greek Yogurt Banana Muffins Recipe
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★★★★★

5 from 20 reviews

These Greek Yogurt Banana Muffins are a moist and delicious treat, perfect for breakfast or a snack. Made with ripe bananas, Greek yogurt, and a touch of honey or maple syrup, these muffins offer a healthier twist with whole wheat flour and optional walnuts or chocolate chips for added texture and flavor.

Ingredients

Scale

Wet Ingredients

  • 1 ½ cups mashed ripe bananas (about 3–4 medium bananas)
  • ¼ cup honey or maple syrup
  • ¼ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • ¼ cup melted coconut oil or unsalted butter

Dry Ingredients

  • 1 ½ cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

Optional Add-ins

  • ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly grease with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, honey or maple syrup, brown sugar, egg, and vanilla extract. Whisk well until the mixture is smooth and thoroughly combined.
  3. Add Yogurt and Oil: Stir in the Greek yogurt and melted coconut oil or butter into the wet mixture. Mix until all ingredients are evenly incorporated.
  4. Prepare Dry Ingredients: In a separate bowl, combine whole wheat or all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Whisk or sift the ingredients together to eliminate any clumps.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
  6. Add Optional Ingredients: If using, fold in chopped walnuts or chocolate chips carefully to evenly distribute without overworking the batter.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean when done.
  9. Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
  10. Enjoy: Serve the Greek Yogurt Banana Muffins warm or at room temperature for a delicious snack or breakfast option.

Notes

  • For a dairy-free alternative, use coconut yogurt and coconut oil.
  • Substitute whole wheat flour with all-purpose flour for a lighter texture.
  • Walnuts add crunchy texture and healthy fats but can be omitted for a nut-free version.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • These muffins freeze well; thaw at room temperature or warm gently before serving.

Nutrition

Keywords: Greek Yogurt Banana Muffins, healthy banana muffins, whole wheat muffins, breakfast muffins, easy banana muffins

Find it online: https://zarameals.com/greek-yogurt-banana-muffins-recipe/