Description
Soft and moist Greek yogurt banana muffins loaded with banana flavor and a hint of cinnamon, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 ripe bananas
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin. Line with paper cups if desired.
- Mash the bananas in a large bowl until mostly smooth. Mix in the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool for a few minutes before transferring to a wire rack.
- Cool completely before serving or storing.
Notes
Use very ripe bananas for the best flavor. Avoid overmixing the batter to keep muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg