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Healthy Greek Yogurt Banana Muffins

Three perfectly baked healthy greek yogurt banana muffins stacked on a small white plate.
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Bake moist, protein-packed breakfast muffins using Greek yogurt and natural sweetness from bananas. These are simple, better for you banana muffins perfect for a quick snack.

Ingredients

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  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup maple syrup (low sugar option)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, mash the bananas completely. Stir in the Greek yogurt, maple syrup, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Add the melted coconut oil. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer friendly muffins, cool completely, then place them in a freezer-safe bag. They keep well for up to three months.
  • You can substitute half the whole wheat flour with all-purpose flour if you prefer a lighter texture.
  • These muffins are protein packed breakfast recipes, making them a great make ahead breakfast idea.

Nutrition

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