Greek Yogurt Banana Muffins

These moist and fluffy Greek yogurt banana muffins are a delicious way to start your day. Packed with ripe bananas and protein-rich Greek yogurt, they make for a healthy snack or breakfast option.

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Course: Breakfast, Snack

Cuisine: American, Mediterranean

Keyword: banana, Greek yogurt, healthy, muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 150kcal

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon optional

Wet Ingredients

3 medium ripe bananas mashed
1/2 cup Greek yogurt plain, room temperature
1/4 cup honey or maple syrup
1 large egg room temperature
1/4 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup chocolate chips or nuts
1/2 cup blueberries fresh or frozen

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
Grease a muffin tin or line it with paper liners. This prevents the muffins from sticking and makes for easy removal.

Mix Dry Ingredients

In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, salt, and cinnamon (if using). This step is crucial as it evenly distributes the leavening agents throughout the flour.

Mix Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add the Greek yogurt, honey, egg, vegetable oil, and vanilla extract. Whisk until well combined. The bananas provide moisture and natural sweetness, while the Greek yogurt adds protein and a tender crumb.

Combine Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
If you're using any optional add-ins like chocolate chips or blueberries, gently fold them in now.

Bake the Muffins

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.

Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This helps maintain their texture and prevents sogginess.
Enjoy your Greek yogurt banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.

Notes

For best results, use very ripe bananas as they are sweeter and add more moisture. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.

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