Low Calorie Greek Yogurt Banana Muffins
These low-calorie banana muffins are made with ripe bananas and non-fat Greek yogurt, offering a moist texture and natural sweetness with less guilt. Perfect for breakfast, snacks, or brunch.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Use very spotted bananas for best sweetness.
- 3/4 cup plain non-fat Greek yogurt Helps keep calories low and adds protein.
- 2 large eggs Provide structure; substitute with flax eggs for vegan option.
- 1–2 tbsp honey or maple syrup Optional — add only if bananas aren’t sweet.
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat flour Or swap for all-purpose for a lighter crumb.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Optional Mix-ins
- 1/4 cup optional mix-ins Choose from mini chocolate chips, chopped walnuts, or blueberries.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- In a large bowl, mash the bananas until mostly smooth (a few small lumps are fine). Whisk in the Greek yogurt, eggs, vanilla, and honey or maple syrup if using.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry mixture to the wet and stir gently with a spatula until just combined. Do not overmix.
- Fold in optional add-ins gently.
Baking
- Divide batter evenly among the muffin cups using an ice cream scoop for uniformity.
- Bake for 18-22 minutes, rotating the tin halfway through. Muffins are done when a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour correctly and use very ripe bananas. Muffins can be served warm with nut butter or enjoy them toasted with ricotta and banana.