Greek Yogurt Banana Muffins
These Greek yogurt banana muffins are a simple, healthy treat made with ripe bananas and Greek yogurt, resulting in tender and tangy muffins perfect for breakfast or snacks.
Ingredients
Muffin Ingredients
- 3 pieces ripe bananas, mashed The riper, the sweeter
- 1 cup Greek yogurt (plain)
- 2 large eggs Substitute with flax eggs for egg-free version
- 1/3 cup honey or maple syrup Use maple for vegan option
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat or all-purpose flour Use whole wheat for more fiber
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, mash the bananas with a fork until mostly smooth—small lumps are fine.
- Whisk the Greek yogurt, eggs, honey or maple syrup, oil, and vanilla into the mashed bananas until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the wet and fold gently with a spatula until just combined—stop when you don’t see streaks of flour.
- Divide the batter among the muffin cups, filling each about 3/4 full.
Baking
- Bake for 20–25 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. When freezing, wrap muffins individually and store in a sealed bag for up to 3 months.