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
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.
Notes
- For a lighter version, use nonfat Greek yogurt and skip add-ins.
- These muffins freeze well—wrap individually and store for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 8g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
