Greek Yogurt Banana Muffins
Moist, lightly sweet muffins made with Greek yogurt and ripe bananas, perfect for breakfast or a healthy snack.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt (plain; full-fat or 2% for best texture) Nonfat works but muffins may be slightly less tender.
- 2 pieces ripe bananas, mashed Use the riper the sweeter and more flavorful.
- 1/4 cup honey Can be replaced with maple syrup or brown sugar.
- 1/4 cup vegetable oil Swap for a neutral-flavored oil for dairy-free.
- 2 pieces eggs For vegan, use flax eggs (2 tbsp flax + 6 tbsp water, chilled 10 minutes).
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour All-purpose can replace for a lighter crumb.
- 1 teaspoon baking powder Reduce slightly at high elevation.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Optional Ingredients
- 1/2 cup walnuts, chopped Can be omitted or replaced with seeds for nut-free baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together Greek yogurt, mashed bananas, honey, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, sift or whisk whole wheat flour with baking powder, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the wet and stir gently with a spatula until just combined. Avoid overmixing—small lumps are fine.
- Fold in chopped walnuts if using.
- Spoon batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18–20 minutes, rotating the pan halfway. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Store cooled muffins in an airtight container for up to 2 days at room temperature, up to 4 days refrigerated, or freeze individually for up to 3 months.