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–+ servings
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C. Motter Cindy

Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are a healthy and delicious breakfast option that is perfect for busy mornings. They are made with ripe bananas, Greek yogurt, and whole wheat flour for a moist and tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
Wet Ingredients
  • 3 ripe bananas bananas mashed
  • 1 cup Greek yogurt plain, full fat
  • 1/2 cup melted butter or coconut oil
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs

Equipment

  • Muffin tin
  • - Mixing bowls
  • - Whisk
  • - Measuring cups and spoons
  • oven

Method
 

Preheat and Prep
    Mash the Bananas
      Mix Wet Ingredients
        Mix Dry Ingredients
          Fold In Add-ins
            Bake
              Cool

                Nutrition

                Calories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6g

                Notes

                These muffins are best served warm. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them individually and reheat in the microwave or toaster oven.
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