Easy Light Banana Muffins
Indulge in the guilt-free goodness of these Easy Light Banana Muffins, the perfect balance of wholesome ingredients and irresistible flavor. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these muffins are naturally sweetened and packed with nutrients. A hint of cinnamon adds warmth, while optional mix-ins like chocolate chips or nuts let you customize each batch. Ready in just 35 minutes from start to finish, this quick and simple recipe is ideal for busy mornings, snack breaks, or an on-the-go treat. With no butter and minimal oil, these fluffy banana muffins are a lighter alternative that doesn’t skimp on taste. Bake up a batch today and enjoy them fresh out of the oven or as a grab-and-go snack the whole family will love!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 large Egg
- 0.5 cup Plain Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 2 tablespoons Vegetable oil or melted coconut oil
- 0.5 cup Optional add-in: chocolate chips, nuts, or dried fruit
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, mash the bananas with a fork until smooth.
Beat in the egg, Greek yogurt, honey, vanilla extract, and vegetable oil or melted coconut oil until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
If desired, fold in chocolate chips, nuts, or dried fruit for extra flavor and texture.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters 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 let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 152.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2341 mg | 50% | |
*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.
