Greek Yogurt Banana Muffins
User Reviews
5
Greek Yogurt Banana Muffins
Description
Greek Yogurt Banana Muffins bring together creamed butter and sugar with mashed bananas, eggs, and vanilla Greek yogurt, providing moisture and richness. The dry ingredients include all-purpose flour, protein powder, baking soda and powder, salt, and cinnamon, creating a lightly spiced and tender muffin. Honey-roasted walnuts folded into the batter add texture and a subtle caramelized flavor.
The muffins are portioned into a greased muffin tin and baked until a toothpick comes out clean, resulting in a soft crumb with lightly browned tops. Filling the tins about three-quarters full ensures proper rise without overflow. The texture balances moistness from yogurt and bananas with a slight density from protein powder.
These muffins store well in an airtight container refrigerated for several days. They can make a convenient on-the-go option or morning treat, combining wholesome ingredients with familiar baking techniques. Adjust filling volume to accommodate different muffin tin sizes.
Ingredients
- ½ cup white sugar
- ¼ cup butter room temperature, light
- ⅔ cup banana ~2 large bananas, mashed
- ¾ cup Greek yogurt vanilla flavor
- 2 egg
- 1 coop protein powder vanilla
- 1 ⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp walnuts chopped, honey roasted
Instructions
- Preheat the oven to 350°F.
- In the mixing bowl, add room temperature light butter and cane sugar. Use an electric hand mixer to cream the ingredients together.
- Add in two large ripe bananas and beat again.
- Then, add in eggs, greek yogurt, and vanilla extract. Beat until it's thoroughly combined.
- Pour all of the dry ingredients except the nuts into the mixture (protein powder, all purpose flour, salt, baking powder and soda, and ground cinnamon) and beat together.
- Once the batter is well mixed, fold in chopped honey roasted walnuts.
- Line a 12-muffin tin with liners and spray with spray grease. Evenly distribute the batter into each liner (tip: use a cookie scooper for each scoop for easy transfer).
- Bake for 16-19 minutes or until a toothpick inserted in the center of the muffin comes out clean. Bake time will vary depending on oven.
Notes
- Fill muffin cups about three-quarters full to allow proper rising and prevent overflow.
- Depending on your muffin tin size, you may get up to 15 muffins by adjusting batter volume per cup.
- Cool muffins fully before storing; keep in an airtight container refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 149kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 300mg | 13% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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