Healthy Greek Yogurt Banana Muffins

Introduction

Muffins are a staple comfort food, but they often come loaded with excessive sugar and fat. This recipe for Healthy Greek Yogurt Banana Muffins transforms the classic treat into a powerhouse snack perfect for breakfast or a guilt-free afternoon boost. By replacing much of the oil and sugar with creamy Greek yogurt and naturally sweet, ripe bananas, we achieve a remarkably moist texture and a significant protein lift. These muffins are quick to make, freezer-friendly, and a wonderful way to utilize those forgotten brown bananas on your counter.

Ingredients

• 3 large overripe bananas, mashed (approx. 360g)
• 1 cup (240g) plain Greek yogurt (0% or 2% fat)
• 1 large egg
• 1/4 cup (60ml) maple syrup or honey
• 1/4 cup (60ml) melted coconut oil or neutral vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) whole wheat pastry flour or all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Step-by-step Preparation

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly.

   Tip: Using paper liners ensures easy removal and minimizes cleanup.

2. Combine Wet Ingredients: In a large mixing bowl, mash the bananas until mostly smooth (some lumps are fine). Whisk in the Greek yogurt, egg, maple syrup, melted oil, and vanilla extract until well combined.

   Tip: Ensure your melted oil is slightly cooled before adding it to the mixture so it doesn’t cook the egg or yogurt.

3. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This step ensures the leavening agents are evenly distributed.
4. Combine Wet and Dry: Pour the dry mixture into the wet mixture. Fold gently with a spatula until just combined. Stop mixing as soon as no dry streaks of flour remain.

   Tip: Overmixing develops gluten, resulting in tough, dry muffins. A few small lumps are perfectly acceptable.

5. Bake: Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Cooling on a wire rack prevents the bottom of the muffins from becoming soggy due to trapped steam.

Nutritional Information

These muffins offer a fantastic balance of macronutrients. Each muffin (based on 12 servings, without added chocolate chips) contains approximately 185 calories, 5g of protein, 5g of fat, and 30g of carbohydrates. The addition of Greek yogurt significantly boosts the protein content compared to traditional recipes, helping you stay full longer. Whole wheat flour provides essential dietary fiber, aiding digestion and promoting gut health.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. These muffins freeze beautifully: wrap individual cooled muffins tightly in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. To reheat, thaw overnight or microwave briefly until warm.

Conclusion

These Greek Yogurt Banana Muffins are a simple, wholesome treat that proves healthy baking doesn’t sacrifice flavor or texture. Serve them warm with a smear of almond butter for extra protein, or alongside a fresh fruit salad. For an optional twist, try adding 1/2 cup of dark chocolate chips or chopped walnuts to the batter before baking.