If you’re looking for a deliciously moist, sweet, and satisfying muffin without the guilt, these Low-Calorie Greek Yogurt Banana Muffins will absolutely make your mornings shine. They’re fluffy and tender inside, thanks to the Greek yogurt and mashed ripe bananas, slightly sweetened with honey, and finished with the warmth of cinnamon. Perfectly wholesome, these muffins offer plenty of flavor and comfort, all for just 130 calories a pop—you’d never guess they’re so light. Whether you want a speedy breakfast, a lunchbox treat, or an afternoon pick-me-up, this recipe is your new go-to for a healthy, satisfying bite.

Low-Calorie Greek Yogurt Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these muffins lies in their simplicity—each ingredient is chosen with care to bring out the best flavor, richness, and texture without adding unnecessary calories. Let’s take a closer look at what goes in, and how each element elevates these Low-Calorie Greek Yogurt Banana Muffins from just “good” to utterly irresistible.

Mashed ripe bananas: Provide natural sweetness and moisture, so your muffins stay soft and tender without extra fat or sugar.
Plain Greek yogurt: The secret ingredient—adds protein, tang, and a creamy texture while keeping the muffins irresistibly light.
Honey or maple syrup: A natural sweetener for gentle sweetness and a touch of richness; both work beautifully so use your favorite.
Large eggs: Bind everything together and create lift for a perfectly fluffy crumb.
Pure vanilla extract: Adds an aromatic, cozy note that rounds out the flavors delightfully.
Whole wheat flour: For wholesome nutrition and an earthy depth; it also gives structure to the muffins.
Baking soda and baking powder: A must! These leavening agents help the muffins rise to soft, puffy heights.
Cinnamon: A hint of spice brings warmth to every bite and pairs perfectly with banana.
Salt: Just a pinch brings all the flavors into clear, delicious focus.
Mini chocolate chips or chopped walnuts (optional): Sprinkle a few to indulge your sweet tooth or add crunch; both extra treats make each muffin a touch more special.

How to Make Low-Calorie Greek Yogurt Banana Muffins

Step 1: Prep the Pan and Oven

Kick things off by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners (or give it a light spray of baking oil if you prefer). This way, your Low-Calorie Greek Yogurt Banana Muffins will release cleanly and look bakery-worthy when you pull them out of the pan.

Step 2: Mix the Wet Ingredients

Grab a big mixing bowl and whisk together your mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and well-blended. The bananas and yogurt do most of the heavy lifting here, keeping your muffins fluffy and moist with very little added fat.

Step 3: Prepare the Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. This quick step ensures your leavening agents and spices disperse evenly through the batter, guaranteeing perfectly textured and flavorful muffins every time.

Step 4: Combine Wet and Dry Mixtures

Gently pour the dry ingredients into your wet mixture and stir with a spatula until just combined—don’t overmix! A few lumps are totally normal; overmixing can make the muffins tough instead of soft. Now, if you’re using chocolate chips or walnuts, fold them in with just a couple of turns of your spoon.

Step 5: Fill and Bake

Divide the batter among your muffin cups, filling each about three-quarters full for those perfect bakery tops. Slide the tray into your preheated oven and bake for 18 to 22 minutes, or until a toothpick comes out clean from the middle of a muffin. Your kitchen will fill with an irresistible aroma—it’s basically a promised mood booster!

Step 6: Cool and Enjoy

Let the muffins cool in the pan for five minutes (they’ll finish setting up), then carefully transfer them to a wire rack. Once they’re completely cool, your Low-Calorie Greek Yogurt Banana Muffins are ready to enjoy—or to be tucked away for meals and snacks all week long!

How to Serve Low-Calorie Greek Yogurt Banana Muffins

Garnishes

For an extra touch of flair, sprinkle your muffins with a few extra mini chocolate chips or chopped walnuts right before baking. After they’re out of the oven, a dusting of powdered sugar or a dollop of vanilla Greek yogurt takes things up a notch. If you’re serving for a brunch, fresh banana slices or a drizzle of honey over the top look stunning and taste even better!

Side Dishes

Pair your Low-Calorie Greek Yogurt Banana Muffins with tangy plain yogurt and fresh seasonal berries for a breakfast spread that’s both pretty and packed with nutrition. These muffins also sit beautifully alongside a cup of coffee, a green smoothie, or even a handful of mixed nuts for a satisfying snack or light meal.

Creative Ways to Present

Thinking outside the box? Stack muffins on a platter with alternating layers of fresh fruit for an eye-catching centerpiece. If you’re packing lunches, wrap each muffin in parchment for easy grab-and-go options. For a brunch buffet, try slicing your muffins in half and serving them with a variety of spreads—think nut butters, fruit compote, or a citrusy cream cheese.

Make Ahead and Storage

Storing Leftovers

Your freshly baked Low-Calorie Greek Yogurt Banana Muffins will keep at room temperature for up to three days. Store them in an airtight container once fully cooled, adding a sheet of paper towel underneath to absorb any moisture and preserve their lovely, tender crumb.

Freezing

If you’d like to stock up for the future, these muffins freeze beautifully! Simply wrap each muffin individually in plastic wrap, then place them all in a zip-top freezer bag or airtight container. They’ll stay fresh for up to two months—perfect for busy mornings when you need a quick, nourishing snack.

Reheating

For that fresh-baked warmth, pop a muffin in the microwave for about 20-25 seconds, or warm them through in a low oven. Frozen muffins can be thawed overnight in the fridge or microwaved straight from the freezer for about 45 seconds—just watch so they don’t overheat.

FAQs

Can I substitute all-purpose flour for whole wheat?

Absolutely! All-purpose flour can be swapped 1:1 for the whole wheat if you prefer a lighter, more delicate texture. Keep in mind, whole wheat flour gives the muffins a heartier bite and a bit more fiber, but both taste wonderful.

What can I use instead of Greek yogurt?

Plain regular yogurt works well, though your batter may be slightly thinner. For a dairy-free version, try coconut, almond, or soy yogurt—they all yield a moist muffin with a different flavor twist.

How ripe should my bananas be?

The riper, the better! Overripe bananas that are heavily speckled or brown add maximum sweetness, flavor, and moisture, which is key to the success of these Low-Calorie Greek Yogurt Banana Muffins.

Can I make these muffins gluten-free?

Yes! Substitute a trusted gluten-free flour blend in place of whole wheat flour. Be sure your baking powder and other ingredients are gluten-free as well, and check for doneness around the 18-minute mark since texture may vary.

Are these Low-Calorie Greek Yogurt Banana Muffins good for meal prep?

They’re actually perfect for meal prep! Make a batch over the weekend and enjoy a nutritious, grab-and-go muffin every day. Since they keep well and freeze easily, you’ll always have a healthy breakfast or snack on hand.

Final Thoughts

I truly can’t wait for you to try these Low-Calorie Greek Yogurt Banana Muffins. They’re proof that wholesome ingredients, a simple process, and plenty of flavor can fit right into your everyday routine. Give them a try, and let the tender crumb and golden banana aroma win you over—your mornings (and snack breaks) will never be the same!

Low-Calorie Greek Yogurt Banana Muffins Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Low-Calorie Greek Yogurt Banana Muffins are a delicious and guilt-free treat that are perfect for breakfast or a snack. Moist and flavorful, these muffins are made with wholesome ingredients like ripe bananas, Greek yogurt, and whole wheat flour.

Ingredients

Scale

Banana Muffins:

1 cup mashed ripe bananas (about 2 large)
1/2 cup plain Greek yogurt
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1/4 cup mini chocolate chips or chopped walnuts

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Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
Mix wet ingredients: In a large mixing bowl, whisk together mashed bananas, Greek yogurt, honey, eggs, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Combine wet and dry ingredients: Add dry ingredients to wet ingredients and stir until just combined; do not overmix. Fold in chocolate chips or walnuts if using.
Bake: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.