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Healthy Greek yogurt banana muffins baked and ready to enjoy.

Healthy Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are moist, tender, and perfect for breakfast or snacks, made with ripe bananas and protein-rich Greek yogurt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas Use very ripe bananas for best sweetness.
  • 1 cup Greek yogurt Plain Greek yogurt is recommended for balanced tang.
  • ¼ cup honey You can substitute with maple syrup.
  • 1 piece egg One beaten egg.
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ to ¾ cup chocolate chips or nuts Optional add-ins.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Mash bananas in a bowl using a fork or potato masher until mostly smooth with a few small chunks.
  3. Mix in yogurt, honey, egg, and vanilla. Stir until evenly combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gently fold the dry mix into the wet ingredients using a spatula until the flour disappears.
  6. Fold in chocolate chips or nuts, if using.
  7. Line a muffin tin with paper liners or grease the cups. Fill each cup about 3/4 full.
  8. Bake for 18-20 minutes, until muffins are golden and a toothpick comes out with a few moist crumbs.
  9. Let cool in the tin for 5-10 minutes, then transfer to a cooling rack.

Notes

Muffins can be stored at room temperature for 1-2 days, or in the refrigerator for up to 5 days. They freeze well for up to 3 months.