Light Banana Muffins
Moist, fluffy, and perfectly sweetened, these Light Banana Muffins are the perfect way to use up overripe bananas while satisfying your cravings for a wholesome treat. Bursting with natural banana flavor and made lighter with the addition of plain Greek yogurt, these muffins are a guilt-free indulgence to enjoy any time of day. With a quick 10-minute prep time and simple pantry staples like flour, sugar, and butter, this easy banana muffin recipe is a time-saver that delivers big on taste. Ideal for breakfast, snacks, or even dessert, these golden, bakery-style muffins bake up in just 18 minutes, making them a go-to for busy mornings or last-minute gatherings. Plus, they’re freezer-friendly, so you can always have a batch on hand for when the craving strikes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas (mashed)
- 0.5 cup Granulated sugar
- 0.25 cup Unsalted butter (melted)
- 1 piece Egg (large)
- 1 teaspoon Vanilla extract
- 0.5 cup Greek yogurt (plain, nonfat or low-fat)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
In another bowl, mash the ripe bananas until smooth. Add the sugar, melted butter, egg, vanilla extract, and Greek yogurt, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until no streaks of flour remain, being careful not to overmix, as this could make the muffins dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 16-18 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 before serving.
Enjoy your light and fluffy banana muffins, which can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 147.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1739 mg | 37% | |
*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.
