Description
These Low-Calorie Greek Yogurt Banana Muffins are a healthy and delicious treat made with ripe bananas, Greek yogurt, and whole wheat flour. They are naturally sweetened with honey and lightly spiced with cinnamon, making them a perfect guilt-free snack or breakfast option for those seeking a nutritious baked good.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 2 eggs
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, honey, and eggs. Stir until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt until evenly combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to ensure light, fluffy muffins.
- Whole wheat flour adds fiber and nutrients but feel free to substitute with all-purpose flour if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt and sweetener.
