Banana Yogurt Muffins
These Banana Yogurt Muffins are a perfect balance of wholesome ingredients and indulgent flavor, making them the ultimate breakfast treat or midday snack. Packed with the natural sweetness of ripe bananas and the creamy tang of plain Greek yogurt, these muffins are irresistibly moist and fluffy. A touch of cinnamon adds warm spice, while optional mix-ins like chocolate chips or chopped nuts let you customize to your taste. With just 15 minutes of prep time and a quick bake in the oven, these easy muffins are a go-to recipe for busy mornings or weekend baking. Perfectly portioned and freezer-friendly, these banana muffins are a deliciously healthy twist on a classic favorite.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Plain Greek yogurt
- 0.25 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Optional: chocolate chips or chopped nuts
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, mash the ripe bananas until smooth.
Melt the unsalted butter in the microwave or on the stove, and add it to the mashed bananas along with the plain Greek yogurt. Stir to combine.
Add the granulated sugar, brown sugar, egg, and vanilla extract to the banana mixture. Whisk until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using optional chocolate chips or chopped nuts, fold them into the batter at this point.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 21.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
