Banana muffins hold a beloved spot in the hearts of many, and when you add Greek yogurt into the mix, you elevate this classic treat into something truly special. Greek Yogurt Banana Muffins are not only moist and flavorful, but they also offer a healthier alternative to traditional muffins. The tanginess of the Greek yogurt complements the natural sweetness of ripe bananas, creating a delightful balance that makes these muffins perfect for breakfast or a nutritious snack.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
2 large ripe bananas, mashed
¾ cup Greek yogurt (plain or vanilla)
½ cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
¼ cup chopped nuts (walnuts or pecans, optional)
¼ cup chocolate chips or dried fruit (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Whisk them together until evenly mixed.
In another bowl, mash the ripe bananas until smooth. Stir in the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula.
If desired, fold in the chopped nuts or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
