Description
These Low-Calorie Greek Yogurt Banana Muffins are a healthy and delicious breakfast option. Made with ripe bananas, protein-rich Greek yogurt, and whole wheat flour, they offer a moist texture without excess calories. Naturally sweetened with honey or maple syrup and lightly spiced with cinnamon, these muffins are perfect for a nutritious grab-and-go morning treat.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, plain Greek yogurt, honey or maple syrup, egg, and vanilla extract. Stir everything until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt to ensure they are evenly distributed.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and gently stir until just combined, being careful not to overmix to keep muffins tender.
- Add Optional Mix-ins: Fold in mini chocolate chips or chopped nuts if you’re using them to add extra flavor and texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to ensure they rise properly.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins freeze well and make a convenient grab-and-go breakfast option.
- For extra moisture, add an extra banana or a splash of milk if the batter appears too thick.
- You can substitute honey with maple syrup for a vegan-friendly option if you also change the egg to a flax egg.
- Use whole wheat pastry flour for a lighter texture if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 125mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
