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Greek Yogurt Banana Muffins

Deliciously moist muffins made with ripe bananas and Greek yogurt, perfect for a quick breakfast or snack.
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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: 150
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup plain Greek yogurt Adds moisture and creaminess
  • 2 pieces ripe bananas, mashed Should have brown spots for best sweetness
  • 2 pieces eggs Large eggs recommended
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option
  • 1 teaspoon vanilla extract Enhances flavor
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) Adds warmth and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the Greek yogurt, mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Mix until well blended.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins store well in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.