Description
These Greek yogurt banana muffins are moist, tender, and lightly sweet — a perfect low-calorie snack or quick breakfast.
Ingredients
Scale
- 2 ripe bananas
- 1 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- Mash the ripe bananas until smooth. Add the Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Stir until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and fold until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for about 18–20 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a thin spread of nut butter or a light smear of ricotta for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 14g
- Sodium: 75mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg