These Low-Calorie Greek Yogurt Banana Muffins are the perfect healthy breakfast or snack option. Made with ripe bananas, Greek yogurt, and whole wheat flour, these muffins are moist, fluffy, and deliciously light. They’re also low in calories, making them a great choice for anyone looking for a nutritious treat to start their day.
Why You’ll Love This Recipe
These muffins are packed with flavor but without all the added sugar and calories. The ripe bananas provide natural sweetness, while the Greek yogurt keeps them moist and adds a protein boost. With whole wheat flour and a hint of cinnamon, these muffins are both healthy and satisfying. They’re quick to make, low in calories, and perfect for a grab-and-go breakfast or an afternoon snack.
Ingredients
-
2 ripe bananas, mashed
-
1/2 cup Greek yogurt
-
1/4 cup honey
-
2 eggs
-
1 1/2 cups whole wheat flour
-
1 teaspoon baking soda
-
1/2 teaspoon cinnamon
-
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
-
In a large bowl, mix the mashed bananas, Greek yogurt, honey, and eggs.
-
In another bowl, combine the whole wheat flour, baking soda, cinnamon, and salt.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Spoon the batter into the muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
-
Let the muffins cool before serving.
Servings and Timing
-
Servings: 12 muffins
-
Prep Time: 10 minutes
-
Cooking Time: 20 minutes
-
Total Time: 30 minutes
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for 5 minutes.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt if that’s what you have, but Greek yogurt makes the muffins extra moist and adds more protein. Regular yogurt may make them slightly less creamy.
2. Can I use a different type of flour?
Yes, you can substitute whole wheat flour with all-purpose flour or almond flour, though the texture may vary slightly. If using almond flour, you may need to adjust the wet ingredients.
3. Can I use a different sweetener instead of honey?
Yes, you can substitute honey with maple syrup, agave nectar, or a sugar substitute like stevia if you want to reduce the sugar content even more.
4. Can I add nuts or chocolate chips to these muffins?
Absolutely! You can fold in some chopped walnuts, almonds, or mini chocolate chips for added texture and flavor. Just be mindful of the extra calories.
5. Can I make these muffins vegan?
Yes, you can make them vegan by using a plant-based yogurt, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water), and a vegan-friendly sweetener like maple syrup.
6. Can I use overripe bananas?
Overripe bananas are actually perfect for this recipe! They add more natural sweetness and moisture to the muffins.
7. How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick has wet batter on it, they need a few more minutes.
8. Can I freeze these muffins?
Yes, these muffins freeze well. After they’ve cooled, store them in a zip-top bag or airtight container in the freezer for up to 3 months. Reheat them by microwaving for 20 seconds.
9. How can I make the muffins sweeter?
If you like sweeter muffins, you can add a little more honey or use a sweeter variety of banana. You can also add a pinch of stevia or another sweetener of your choice.
10. How do I store these muffins to keep them fresh?
To keep them fresh, store the muffins in an airtight container or wrap them tightly in plastic wrap. If you want them to last longer, refrigerate them.
Conclusion
These Low-Calorie Greek Yogurt Banana Muffins are the perfect combination of health and indulgence. They’re moist, fluffy, and packed with the natural sweetness of bananas and a protein boost from Greek yogurt. Whether you enjoy them for breakfast, as a snack, or as an on-the-go treat, these muffins are sure to become a staple in your healthy baking repertoire.
Print
Low-Calorie Greek Yogurt Banana Muffins
These Low-Calorie Greek Yogurt Banana Muffins are the perfect healthy breakfast or snack option. Made with ripe bananas, Greek yogurt, and whole wheat flour, these muffins are moist, fluffy, and deliciously light. Packed with natural sweetness and protein, they’re low in calories, making them a nutritious and satisfying treat for any time of day.
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
2 ripe bananas, mashed
1/2 cup Greek yogurt
1/4 cup honey
2 eggs
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
-
In a large bowl, mix the mashed bananas, Greek yogurt, honey, and eggs.
-
In another bowl, combine the whole wheat flour, baking soda, cinnamon, and salt.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Spoon the batter into the muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
-
Let the muffins cool before serving.
Notes
-
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
-
Reheat in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.
-
You can substitute honey with maple syrup or use a sugar substitute like stevia to reduce sugar content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Healthy Treat
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
