Description
Soft, protein-packed banana muffins made with Greek yogurt and whole wheat flour—light, naturally sweetened, and perfect for a healthy snack or breakfast.
Ingredients
- 2 ripe bananas, mashed
- 3/4 cup plain non-fat Greek yogurt
- 2 eggs
- 1–2 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- Optional: 1/4 cup mini chocolate chips, chopped walnuts, or blueberries
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or nonstick spray.
- In a bowl, mash the bananas and whisk in Greek yogurt, eggs, vanilla, and sweetener if using.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients, stirring just until blended. Avoid overmixing.
- Fold in any optional add-ins and divide batter evenly into muffin cups.
- Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum natural sweetness.
- Add flaxseed or chia for extra fiber and nutrients.
- Swap flour with oat flour for a gluten-free version.
- Store in an airtight container to retain moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
