These Healthy Banana Muffins with Greek Yogurt are a deliciously wholesome snack or breakfast option. Made with ripe bananas, Greek yogurt, and whole wheat flour, they’re naturally sweet and packed with flavor. The Greek yogurt helps keep them moist and soft, while the oats and bananas provide a satisfying texture. These muffins are perfect for a grab-and-go breakfast or a mid-afternoon snack.
Why You’ll Love This Recipe
These muffins are not only easy to make but also full of nutritious ingredients that make them a healthier option compared to traditional muffins. The bananas add natural sweetness, while the Greek yogurt gives them a rich, moist texture without needing a lot of added fat. Whether you’re looking for a healthier breakfast or a snack that will keep you full and satisfied, these muffins are a perfect choice!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 large ripe bananas, mashed
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1 ½ cups whole wheat flour
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½ cup rolled oats
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½ cup granulated sugar
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¼ cup unsalted butter, melted
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½ cup Greek yogurt
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2 large eggs
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon ground cinnamon
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¼ teaspoon vanilla extract
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Optional: chopped walnuts or chocolate chips
directions
Preheat the Oven:
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Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners.
Prepare the Dry Ingredients:
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In a medium-sized bowl, whisk together the whole wheat flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
Prepare the Wet Ingredients:
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In another bowl, mix the mashed bananas, melted butter, Greek yogurt, eggs, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
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Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix the batter to ensure the muffins stay light and fluffy.
Add Optional Ingredients:
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If desired, fold in chopped walnuts or chocolate chips for extra flavor and texture.
Fill the Muffin Tin:
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Divide the batter evenly into the muffin cups, filling each about 2/3 full.
Bake the Muffins:
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Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
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Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories per muffin: 210 kcal
Variations
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Add-ins: Feel free to add chocolate chips, dried fruit, or nuts for added flavor and texture.
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Vegan version: Swap the eggs for a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a non-dairy yogurt.
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Sweetener alternatives: Use honey or maple syrup in place of granulated sugar for a more natural sweetener.
storage/reheating
Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can swap whole wheat flour for all-purpose flour if preferred, but using whole wheat flour adds extra fiber and nutrients to the muffins.
Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them and mash them up before using in the recipe.
How can I make these muffins sweeter?
You can add a little more sugar, or opt for a sweeter natural sweetener like maple syrup or coconut sugar.
Can I make these muffins gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend, but you may need to adjust the liquid ratio slightly.
Can I make these muffins ahead of time?
Yes, these muffins are great for meal prep! They’ll keep well in the fridge for up to a week, or you can freeze them for a longer shelf life.
Conclusion
These Healthy Banana Muffins with Greek Yogurt are a wholesome, flavorful, and easy-to-make treat. With the richness of Greek yogurt and the natural sweetness of bananas, they’re perfect for breakfast, a snack, or even a light dessert. Whether you enjoy them fresh from the oven or as part of your weekly meal prep, these muffins will become a go-to favorite in no time!
Print
Healthy Banana Muffins with Greek Yogurt
These Healthy Banana Muffins with Greek Yogurt are a nutritious and delicious breakfast or snack option. Made with ripe bananas, whole wheat flour, and Greek yogurt, they’re naturally sweet, moist, and packed with wholesome ingredients. The Greek yogurt keeps them soft and rich while providing a protein boost, making them the perfect grab-and-go treat to start your day or fuel your afternoon.
- Total Time: 32 minutes
- Yield: 12 muffins
Ingredients
3 large ripe bananas, mashed
1 ½ cups whole wheat flour
½ cup rolled oats
½ cup granulated sugar
¼ cup unsalted butter, melted
½ cup Greek yogurt
2 large eggs
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Optional: chopped walnuts or chocolate chips
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners.
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Prepare the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
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Prepare the Wet Ingredients: In another bowl, combine mashed bananas, melted butter, Greek yogurt, eggs, and vanilla extract. Mix well.
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Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix to ensure the muffins stay light and fluffy.
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Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips for extra flavor and texture.
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Fill the Muffin Tin: Divide the batter evenly into the muffin cups, filling each about 2/3 full.
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Bake the Muffins: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Variations: Add-ins like dried fruit, chocolate chips, or nuts can enhance the flavor and texture.
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Vegan Option: Replace the eggs with a flaxseed or chia egg (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water) and use a non-dairy yogurt.
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Sweetener Alternatives: Swap granulated sugar with honey, maple syrup, or coconut sugar for a more natural sweetener.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
