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Banana Greek Yogurt Muffins

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Fluffy and nutritious muffins made with overripe bananas and Greek yogurt, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 overripe bananas, mashed
  • 1 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), vegetable oil, and eggs. Mix until well blended.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. Gradually fold the dry mixture into the wet ingredients. Stir gently until just combined—avoid overmixing.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

For a vegan alternative, swap honey for maple syrup. Store in an airtight container at room temperature for up to three days.

Find it online: https://breakfastrecip.com/banana-greek-yogurt-muffins/