Description
These Greek Yogurt Banana Muffins are a moist, flavorful treat made with ripe bananas, creamy Greek yogurt, and a hint of cinnamon. Sweetened naturally with maple syrup or honey and studded with crunchy walnuts, they offer a perfect balance of wholesome ingredients and indulgent taste. Ideal for breakfast, snacks, or a healthy dessert option.
Ingredients
Wet Ingredients
- 4 medium overripe bananas (1 1/2 cups mashed)
- 2 large eggs
- 1/2 cup Greek yogurt (any fat %)
- 1/2 cup maple syrup or honey
- 2 tablespoons mild tasting oil (avocado oil recommended)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
Add-ins
- 1/3 cup walnuts (chopped)
- Cooking spray (such as Misto)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners and lightly spray with cooking spray to prevent sticking.
- Mash bananas: In a large mixing bowl, mash the overripe bananas thoroughly using a fork or potato masher until smooth.
- Combine wet ingredients: Add the eggs, Greek yogurt, maple syrup or honey, avocado oil, vanilla bean paste, cinnamon, baking powder, baking soda, and salt to the mashed bananas. Whisk everything together until the mixture is well combined and smooth.
- Add dry ingredients and walnuts: Gradually add the all-purpose flour to the wet mixture. Gently fold it in with a spatula just until incorporated, being careful not to overmix to keep the muffins tender. Finally, fold in the chopped walnuts evenly throughout the batter.
- Fill muffin tin: Using a large cookie scoop or spoon, divide the batter evenly among the 12 muffin cups.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.
- Cool muffins: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire cooling rack to cool further before serving.
Notes
- Do not overmix the batter to prevent tough muffins; fold in flour and walnuts gently.
- Overripe bananas add natural sweetness and moisture—avoid using underripe bananas.
- You can substitute walnuts with other nuts or seeds as desired.
- Use parchment liners and cooking spray for easy muffin removal and less mess.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
