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Low-Calorie Greek Yogurt Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 73 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

These Low-Calorie Greek Yogurt Banana Muffins are a wholesome and tasty treat perfect for breakfast or a healthy snack. Made with ripe bananas and Greek yogurt, these muffins offer a moist texture and rich flavor while being lower in calories. Whole wheat flour adds fiber and nutrients, while honey provides natural sweetness without refined sugars. Quick to prepare and easy to bake, they are a nutritious choice for muffin lovers.

Ingredients

Scale

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1/2 cup Greek yogurt
  • 1/4 cup honey
  • 2 eggs

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal and cleanup.
  2. Mix wet ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, honey, and eggs, stirring until the mixture is smooth and well incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  4. Combine wet and dry: Gradually add the dry ingredients into the wet banana mixture, mixing gently until just combined to avoid overmixing which can result in dense muffins.
  5. Bake the muffins: Spoon the batter evenly into the prepared muffin tin. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • The Greek yogurt adds protein and keeps the muffins moist without extra fat.
  • Do not overmix the batter to maintain a light texture.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • Optional: Add 1/4 cup chopped walnuts or dark chocolate chips for extra flavor and texture.

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Find it online: https://breakfasttodinner.com/low-calorie-greek-yogurt-banana-muffins-recipe/