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Greek Yogurt Banana Muffins

Moist and tender muffins made with ripe bananas and Greek yogurt, lightly sweetened with honey and brown sugar, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt
  • 2 large ripe bananas, mashed Make sure they are well mashed with few small flecks.
  • 1/4 cup honey or maple syrup Use whichever you have on hand.
  • 1/4 cup brown sugar Gives a deeper flavor.
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon For subtle spice.
Optional Add-ins
  • 1/2 cup chopped walnuts or chocolate chips Choose one or both depending on your preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix the Greek yogurt, mashed bananas, honey or maple syrup, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry ingredients to the wet mixture gradually, stirring just until combined.
  5. If using, fold in the walnuts or chocolate chips gently.
  6. Divide the batter evenly among the lined muffin cups.
  7. Bake for 18–20 minutes until the tops are set and a toothpick comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in a covered container at room temperature for short-term or refrigerate for longer storage. Muffins can also be frozen.