Healthy Greek Yogurt Banana Muffins
Soft, tender muffins made with Greek yogurt and ripe bananas, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour (or 1-to-1 gluten-free flour for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional) for warmth
Wet Ingredients
- 0.75 cups plain Greek yogurt (full-fat or 2 percent) adds tang, protein, and moist crumb
- 0.33 cups honey or maple syrup substitute with coconut sugar for a less liquid option
- 0.25 cups melted coconut oil or light olive oil can be replaced with applesauce for fewer calories
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3 ripe bananas mashed the riper, the sweeter and more flavorful
- 0.5 cups chopped walnuts or chocolate chips optional, for texture and joy
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk the Greek yogurt, honey, melted oil, eggs, and vanilla until smooth and glossy.
- Stir in the mashed bananas until the mixture looks comforting and rustic.
Mixing Ingredients
- Fold the dry ingredients into the wet just until combined, making sure not to overmix.
- Gently fold in walnuts or chocolate chips if using.
Baking
- Spoon batter into the muffin cups, filling about three-quarters full.
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling and Serving
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm or let them cool completely before storing.
Notes
These muffins are freezer-friendly and perfect for make-ahead breakfasts. Use very ripe bananas for the best flavor.