Description
These moist Greek yogurt banana muffins offer a tender crumb, warm banana flavor, and protein-rich twist. Quick, adaptable, and kid-approved, they’re perfect for breakfast, snacks, or on-the-go indulgence. Topped with chocolate chips and nuts for a delightful texture.
Ingredients
2 cups ripe bananas (about 4 large)
1 cup Greek yogurt
1/2 cup honey
1 large egg (room temperature)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup nuts (walnuts or pecans)
Instructions
Preheat oven to 375°F (190°C), line 12 muffin tins with parchment liners
Mash bananas in a bowl until no chunks remain. Add yogurt, honey, egg, and vanilla. Use an immersion blender or whisk until fully combined
In a separate bowl, whisk flour, baking soda, and salt until no lumps remain
Add dry ingredients to wet ingredients in two batches, mixing just until combined
Fold in chocolate chips and nuts
Divide batter evenly into prepared muffin tins
Bake 18-22 minutes until a toothpick inserted in centers comes out clean
Notes
Overripe bananas yield maximum sweetness
Greek yogurt can be substituted with 3/4 cup buttermilk for halal/vegetarian options
Maple syrup is better than honey in colder climates
Almond extract makes an adult-friendly twist
Muffins freeze well for 2-3 months
Use batter to make banana bread or cinnamon-swirled oats
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg