Healthy Greek Yogurt Banana Muffins
Delicious and easy-to-make Greek yogurt banana muffins, perfect for a quick breakfast or a guilt-free snack. They are moist, flavorful, and packed with wholesome ingredients.
Equipment
- Muffin tin
- Paper liners Optional
- Large bowl
- Medium bowl
- Whisk
- Spoon
- toothpick
- Wire rack
Ingredients
Main ingredients
- 1 cup mashed banana approximately 2-3 very ripe bananas
- 0.25 cup honey adjust to taste
- 0.25 cup melted coconut oil or olive oil or unsalted butter
- 2 tablespoons almond milk or dairy milk
- 1 egg
- 0.75 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup mini chocolate chips optional, or swap for nuts
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, whisk together mashed banana, honey, melted coconut oil, milk, egg, Greek yogurt, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the mini chocolate chips.
- Divide batter evenly among prepared muffin cups, filling about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for up to 3 months.