Greek Yogurt Banana Muffins

Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are the perfect combination of healthy and delicious. With their moist texture and natural sweetness from ripe bananas and honey, they make for a delightful breakfast or snack. Plus, the addition of Greek yogurt boosts the protein content, making them a satisfying option to fuel your day. Whether you’re rushing off to work or enjoying a leisurely weekend brunch, these muffins are sure to please everyone in the family.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 150
• Protein: 4g
• Carbohydrates: 24g
• Fat: 4g
• Fiber: 2g
• Sugar: 6g
• Sodium: 150mg

Why Make This Greek Yogurt Banana Muffins

These muffins not only satisfy your sweet tooth, but they are also packed with nutrition. Greek yogurt adds creaminess and protein, while bananas provide natural sweetness and potassium. Swapping regular flour for whole wheat flour increases fiber content, making these muffins a wholesome choice. They’re simple to make and can easily be customized to suit your taste preferences!

How to Make Greek Yogurt Banana Muffins

Step 1: Preparation

Preheat the oven to 350°F (175°C) and line a muffin tin with liners. This step ensures that your muffins do not stick to the pan, making cleanup a breeze.

Step 2: Mixing

In a large bowl, mix together the Greek yogurt, mashed bananas, honey (or maple syrup), eggs, and vanilla extract until well combined. The bananas should be very ripe for the best flavor and sweetness!

Step 3: Cooking

Add the baking soda, salt, and cinnamon (if using) to the mixture and stir. Gradually incorporate the whole wheat flour until just combined; do not overmix. This keeps your muffins light and fluffy. Divide the batter evenly among the muffin cups.

Step 4: Finishing

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your protein-packed muffins!

Ingredients:

• 1 cup Greek yogurt
• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon cinnamon (optional)

How to Serve Greek Yogurt Banana Muffins

These muffins are delicious on their own but can be served with a spread of almond butter or cream cheese for an extra creamy treat. Pair them with a cup of coffee or tea for breakfast, or toss them in a lunchbox for a nutritious snack.

How to Store Greek Yogurt Banana Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months. Just thaw them at room temperature or warm them in the microwave for a few seconds when you’re ready to enjoy!

Expert Tips for Perfect Greek Yogurt Banana Muffins

1. Use Overripe Bananas: The riper the bananas, the sweeter and moister your muffins will be.
2. Don’t Overmix: This keeps the texture light. Stop mixing as soon as you no longer see dry flour.
3. Experiment with Add-Ins: Consider adding nuts, chocolate chips, or dried fruit to the batter for variety.
4. Check the Oven Temperature: Ovens can vary, so start checking for doneness a couple of minutes before the recommended baking time.

Delicious Variations

• Chocolate Chip Banana Muffins: Add 1/2 cup of chocolate chips for a sweet indulgence.
• Nutty Banana Muffins: Fold in 1/2 cup of chopped walnuts or pecans for a crunchy texture.
• Berry Banana Muffins: Include 1/2 cup of blueberries or strawberries for a fruity twist.

Frequently Asked Questions

• Can I use non-fat Greek yogurt?
  Yes, non-fat Greek yogurt will work fine, but it may result in slightly less moist muffins.

• What can I substitute for eggs?
  You can replace each egg with 1/4 cup of unsweetened applesauce for a vegan option.

• Is whole wheat flour necessary?
  No, you can use all-purpose flour instead, though it will change the nutritional profile and texture slightly.

• Can I make mini muffins instead?
  Absolutely! Just reduce the baking time to around 12-15 minutes.

• What if I don’t have ripe bananas?
  You can speed up the ripening process by placing bananas in a brown paper bag for a day or two.

Conclusion

These Greek Yogurt Banana Muffins are a fantastic choice for anyone looking for a nutritious and tasty option for breakfast or a snack. With their soft texture and delightful flavor, they are sure to become a household favorite. So grab your ingredients and bake a batch today! Enjoy the deliciousness that comes with every bite!

Greek Yogurt Banana Muffins

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• Author: mia-harper
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Healthy and delicious muffins made with Greek yogurt and ripe bananas, perfect for breakfast or a snack.

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Ingredients

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• 1 cup Greek yogurt
• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon cinnamon (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together the Greek yogurt, mashed bananas, honey (or maple syrup), eggs, and vanilla extract until well combined.
3. Add the baking soda, salt, and cinnamon (if using) to the mixture and stir.
4. Gradually incorporate the whole wheat flour until just combined; do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These muffins can be served with almond butter or cream cheese for an extra treat.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 6g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg