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Greek Yogurt Banana Muffins Recipe

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These Greek Yogurt Banana Muffins are a moist and flavorful treat, combining the natural sweetness of ripe bananas with the tangy richness of Greek yogurt. Perfect as a breakfast option or a healthy snack, these muffins feature whole wheat flour and optional mini chocolate chips for an irresistible twist.

Ingredients

Wet Ingredients

  • 3 bananas, very ripe, mashed
  • ½ cup plain, nonfat Greek yogurt
  • ⅓ cup light brown sugar, packed
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vanilla bean paste or extract

Dry Ingredients

  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Optional Mix-ins

  • ½ cup mini chocolate chips or other mix-ins

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Grease or line a muffin pan with paper liners and set it aside to be ready for the batter.
  2. Mash bananas: Peel the ripe bananas and place them in a large bowl. Use a fork, masher, or hand mixer to mash the bananas thoroughly until smooth with some small chunks remaining for texture.
  3. Combine wet ingredients: To the mashed bananas, add the Greek yogurt, light brown sugar, eggs, extra virgin olive oil, and vanilla bean paste or extract. Stir these wet ingredients together gently until they are well combined.
  4. Add dry ingredients: Incorporate the white whole wheat flour, baking soda, and salt into the wet mixture. Stir until just combined to avoid overmixing, which can make muffins dense and tough.
  5. Fold in mix-ins: If desired, gently fold in mini chocolate chips or your preferred mix-ins to add extra flavor and texture.
  6. Scoop batter into muffin pan: Use a cookie scoop or spoon to evenly distribute the batter into the prepared muffin pan, filling each cup about three-quarters full.
  7. Bake the muffins: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes. The muffins are done when they turn golden brown on top and spring back lightly when pressed.
  8. Cool and serve: Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious, moist banana muffins once cooled.

Notes

  • For a sweeter muffin, increase the brown sugar from ⅓ cup to ½ cup.
  • Nutrition information includes the use of ½ cup mini chocolate chips as a mix-in.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can substitute light brown sugar with coconut sugar for a different flavor profile.
  • Use white whole wheat flour for a lighter texture; regular whole wheat flour can make the muffins denser.

Find it online: https://flavorspath.com/greek-yogurt-banana-muffins-recipe/