Healthy Greek Yogurt Banana Muffins
These moist and lightly sweetened banana muffins are made with whole wheat flour and Greek yogurt, perfect for breakfast, lunchboxes, or a quick snack.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas) Very ripe (lots of brown spots) = best flavor.
- 1/2 cup Greek yogurt (plain, full-fat or low-fat) Adds moisture and protein.
- 1/4 cup honey or maple syrup Use maple to keep it vegan-friendly.
- 1/4 cup coconut oil, melted Can substitute neutral oil like canola or melted butter.
- 1 teaspoon vanilla extract
- 1 large egg For a vegan version, see Variations.
Dry Ingredients
- 1 1/2 cups whole wheat flour For lighter texture, swap half for all-purpose flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Optional Add-Ins
- 1/2 cup chocolate chips or chopped nuts (walnuts or pecans) Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey or maple syrup, melted coconut oil, vanilla extract, and the egg. Whisk until creamy and uniform.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Mixing
- Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep muffins tender.
- Fold in the chocolate chips or chopped nuts, if using.
Baking
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Smooth the tops lightly.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 2 days at room temperature or 4-5 days in the refrigerator. Freezer-friendly for up to 3 months. Reheat before serving.