Description
These tender Greek yogurt banana muffins offer a homemade twist using overripe bananas and natural sweeteners. Honey and Greek yogurt create a moist crumb loaded with protein while reducing the need for refined sugars. No mixer required, customize with chocolate chips or nuts for texture.
Ingredients
2 cups ripe bananas
1 cup Greek yogurt
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (optional)
1/2 cup nuts (optional)
Instructions
Preheat oven to 350°F (180°C)
Line a muffin tin with cups or grease it with cooking spray
Mash bananas with a fork in a large bowl until smooth
Add Greek yogurt, honey, egg, and vanilla extract, stirring until fully combined
Gradually add flour to the wet mixture, stirring until incorporated
Mix in baking soda and salt
Fold in chocolate chips and/or nuts if desired
Divide the batter evenly among the 12 prepared muffin cups, filling halfway
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely
Notes
Use bananas with brown spots for maximum natural sweetness
Replace honey with maple syrup for a vegan option
Substitute all-purpose flour with whole wheat or gluten-free flour
Avoid overfilling muffin tins to prevent dense, flat results
Storage: Cool completely, then store in airtight containers at room temperature for up to 2 days or refrigerate for 5 days
- Prep Time: 15
- Cook Time: 18
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg