Description
Moist and fluffy muffins infused with the natural sweetness of ripe bananas and Greek yogurt, perfect for breakfast or a nutritious snack.
Ingredients
Scale
- 2 ripe bananas
- 1 cup Greek yogurt
- 1/4 cup honey (or maple syrup for a vegan alternative)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or whole wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: chocolate chips or nuts (walnuts or pecans)
Instructions
- Preheat your oven to 375°F (190°C).
- Mash the ripe bananas until mostly smooth.
- Add Greek yogurt, honey, egg, and vanilla extract, mixing until smooth.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Incorporate chocolate chips or nuts if using.
- Line a muffin tin with liners and fill each cup two-thirds full with batter.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Use very ripe bananas for maximum sweetness. These muffins can be stored at room temperature for 1-2 days, in the fridge for up to a week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 125mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg