Low Calorie Greek Yogurt Banana Muffins

Low Calorie Greek Yogurt Banana Muffins are my go-to for a light, wholesome snack that still tastes like a treat. They’re soft, naturally sweetened, and packed with protein thanks to the Greek yogurt. I love baking a batch at the start of the week so I always have something healthy and satisfying on hand.

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients and turns overripe bananas into fluffy, delicious muffins without a lot of added sugar or fat. The Greek yogurt keeps them moist while adding a boost of protein. They’re great for breakfast on the go, a lunchbox snack, or an afternoon pick-me-up that won’t leave me feeling heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Plain non-fat Greek yogurt

• Eggs

• Honey or maple syrup (optional, for added sweetness)

• Vanilla extract

• Whole wheat flour (or all-purpose)

• Baking powder

• Baking soda

• Cinnamon

• Salt

• Optional: mini chocolate chips, chopped walnuts, or blueberries

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I mash the bananas and whisk in the Greek yogurt, eggs, vanilla, and honey or maple syrup if using.

3. In another bowl, I mix the flour, baking powder, baking soda, cinnamon, and salt.

4. I stir the dry ingredients into the wet ingredients just until combined—being careful not to overmix.

5. I fold in any optional mix-ins and divide the batter evenly among the muffin cups.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. I let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 muffins. It takes about 10 minutes to prep and 20 minutes to bake, so I usually have them ready in around 30 minutes total.

Variations

Sometimes I add a tablespoon of ground flaxseed or chia seeds for extra fiber. If I want a more indulgent version, I stir in dark chocolate chips or swirl a little peanut butter on top before baking. I also swap whole wheat flour with oat flour when I want a gluten-friendly version.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They freeze beautifully—I wrap them individually and store in a freezer bag for up to 2 months. To reheat, I microwave one for 20–30 seconds until warm.

FAQs

Can I use flavored Greek yogurt?

Yes, but I stick with plain when I want to control the sugar. Flavored versions will add sweetness and may slightly alter the texture.

Do I need to use sweetener?

Not always. If my bananas are very ripe, I usually skip it or add just a little honey or maple syrup to taste.

Can I make these gluten-free?

Yes, I’ve used oat flour and a 1:1 gluten-free baking mix with good results. I just avoid overmixing for the best texture.

How do I keep the muffins moist?

The Greek yogurt and bananas do most of the work, but I make sure not to overbake them and always store them tightly sealed.

Are these good for kids?

Absolutely. They’re naturally sweet, soft, and easy to pack in lunchboxes or serve as an after-school snack.

Conclusion

Low Calorie Greek Yogurt Banana Muffins are a simple, nutritious way to enjoy a sweet snack without any guilt. I love how easy they are to make, how wholesome they taste, and how well they fit into my daily routine. Whether I’m meal prepping or just baking for fun, these muffins always come through.