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Hey there, muffin lovers!
Are you ready to whip up a sweet treat? I’ve got a delicious recipe you won’t want to miss.
Today, I’m sharing my Greek yogurt banana muffins. They’re moist, flavorful, and super easy to make!
Perfect for breakfast or a snack on the go, these muffins are packed with goodness.
Trust me, once you try them, you’ll be hooked! Let’s dive in!
Suggestions for Ingredient Substitution
For Greek yogurt, a dairy-free alternative like coconut yogurt or unsweetened applesauce can be used. These options maintain moisture and provide a similar tangy flavor. Adjust the liquid content slightly if using applesauce. Ripe bananas can be substituted with mashed sweet potatoes or pumpkin puree for a different flavor profile and added nutrients. Use the same amount as the mashed bananas. Whole wheat flour can be replaced with almond flour or oat flour for a gluten-free version. These alternatives offer a nutty flavor and additional protein. When using almond or oat flour, reduce the amount by about 1/4 cup and add an extra egg to help bind the batter. These substitutions accommodate various dietary needs while preserving the muffins’ texture and nutritional value.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-22 minutes |
| Total Time | 30-37 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 20-25 g
- Fat: 40-50 g
- Carbohydrates: 110-120 g
Ingredients
- 3 large very ripe bananas (around 1 1/2 cups when mashed)
- 1 large egg
- 1/3 cup plain nonfat greek yogurt
- 2 tablespoons canola oil (or cooled, melted coconut oil)
- 1/3 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla essence
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon powder
- 1 1/2 cups whole wheat flour
- 1 cup toasted walnut halves, roughly chopped
Step 1: Prepare the Oven and Muffin Tin
Place the oven rack in the upper third of the oven and preheat the oven to 350°F.
Prepare a 12-cup muffin tin by lining it with paper or foil liners, or lightly grease it with nonstick spray.
This will prevent the muffins from sticking and make them easy to remove after baking.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth.
Add the egg and whisk it in until well incorporated.
Then, whisk in the yogurt and oil.
Continue by adding the brown sugar, maple syrup, and vanilla, whisking until the mixture is thoroughly combined.
Step 3: Incorporate Dry Ingredients
Sprinkle the baking soda, salt, and cinnamon over the top of the wet mixture.
Stir everything together until these dry ingredients are well blended with the wet mixture.
Step 4: Add the Flour and Walnuts
Gently stir in the flour until just barely combined.
Be cautious not to overmix, as this can lead to denser muffins.
Next, fold in the walnuts, ensuring they are evenly distributed throughout the batter.
Step 5: Fill the Muffin Tin and Bake
Scoop the batter into the prepared muffin tin, filling each cup nearly to the top.
This will ensure nicely rounded muffin tops once baked.
Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back lightly when touched.
Step 6: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature for a delicious treat.
