Greek Yogurt Banana Muffins
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
27 mins
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Servings
18
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Calories
202 kcal
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Cuisine
American
Greek Yogurt Banana Muffins
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These protein-packed Greek yogurt banana muffins are made healthier with a whole cup of yogurt and a lower amount of sugar than in an average banana muffin. But they're moist, fluffy and super tasty with a great banana flavor and some sneaky caramel chocolate chips for something a little different. So simple to make in just 30 minutes, and great for morning teas, lunch boxes and afternoon snacks.
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Ingredients
Dry ingredients
- 2.5 cups all-purpose flour also known as plain flour or baking flour
- 2.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
Wet ingredients
- 1.5 cups mashed banana Use overripe (spotty and brown!) bananas. 1.5 cups is usually around 3 large bananas or 4 medium.
- 2 large eggs
- ¼ cup brown sugar
- ¼ cup honey If thick, warm slightly in the microwave so it combines easily with the other wet ingredients. Alternatively, use maple syrup or another liquid sweetener.
- ½ cup oil I usually use all olive oil, or a mixture of olive oil and canola oil. Melted butter or melted coconut oil also work.
- 1 cup Greek yogurt I use authentic strained Greek yogurt (full fat or reduced fat both work).
To add
- ⅓ cup caramel chips Add up to ½ cup to taste.
- ⅓ cup banana chips Or about 18 banana chips.
Instructions
- Preheat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.
- In a large mixing bowl, combine all of the dry ingredients (flour, baking powder & soda, salt, spices).
- In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).
- Pour the wet ingredients into the dry. With a wooden spoon, stir just until everything is well combined (a few lumps are OK - don't overmix).
- Briefly fold the caramel chips into the batter.
- With a metal dessert spoon or cookie scoop, fill the muffin cups with the batter. It's OK to fill them to the top.
- Top each muffin with a banana chip. Then bake for 17 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!).
- Transfer to a wire cooking rack. Enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).
Equipments used:
Notes
- Sweetener: Feel free to use any liquid sweetener instead of honey e.g. maple syrup.
- Bananas: You'll need 3 large ripe (brown and soft) bananas or 4 medium (roughly) to equal 1.5 cups of mashed banana. The amount doesn't have to be precise.
- I usually have some ripe bananas stashed in the freezer in a freezer bag. Throw them in any time you have overripe bananas!
- If using defrosted frozen bananas, drain off any excess liquid before mashing.
- Oil: To make the recipe more economical, feel free to mix olive oil with another, cheaper, oil e.g. canola. You can also use melted coconut oil, melted butter, or another type of oil.
- Caramel chocolate chips: Feel free to replace with white chocolate chips or milk or dark chocolate chips. Alternatively, skip the chocolate and add dried fruit, chopped nuts or fresh berries. Or skip the add-ins altogether!
- Storing/Freezing: These muffins stay moist and delicious for up to around 4 days in an airtight container at room temperature - a little longer in the fridge. Or freeze in a large plastic bag or airtight container for up to 2 months. These healthier Greek yogurt banana muffins make great lunch box or after school snacks!
- Making a large banana bread instead: Yes, you can do this! Simply pour the batter into a loaf pan lined with baking paper. Then bake for around 60 - 65 minutes at 355F/180C or until a skewer poked into the center comes out clean. If the top starts to brown too much, simply tuck a piece of aluminium foil loosely over it.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
19mg
(6%)
Sodium
174mg
(7%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
42IU
(1%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 174mg | 7% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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