Low Calorie Greek Yogurt Banana Muffins

Let me tell you, these Greek yogurt banana muffins are a total game-changer for breakfast.

These lighter muffins give you all the comfort of traditional banana bread but with fewer calories, thanks to creamy Greek yogurt stepping in for butter and oil. Each bite is perfectly moist with just the right amount of natural sweetness from ripe bananas.

They’re packed with protein from the yogurt and have that classic muffin texture we all love. My kids grab them on busy mornings, and I feel good knowing they’re getting something homemade that’s actually good for them.

It’s the kind of recipe that proves healthy baking doesn’t have to sacrifice taste – perfect for anyone trying to make smarter food choices while still enjoying their favorite treats.

Options for Substitutions

This healthy muffin recipe is pretty adaptable! Here are some swaps you can try:

• Greek yogurt: Regular plain yogurt works too, but strain it first in a coffee filter for 30 minutes to remove excess liquid. You can also use sour cream or unsweetened applesauce.
• Canola oil: Any neutral oil works here – try vegetable oil, melted coconut oil, or even light olive oil. Melted butter is another good option if you don’t mind the extra calories.
• Brown sugar and maple syrup: You can use all brown sugar or all maple syrup instead of both. Honey works too, but reduce the oven temperature by 25°F since honey browns faster.
• Whole wheat flour: All-purpose flour or white whole wheat flour can be used 1:1. For gluten-free muffins, try a 1:1 gluten-free baking flour blend.
• Walnuts: Feel free to swap these with pecans, almonds, or even chocolate chips. Or leave them out completely if you prefer nut-free muffins.
• Bananas: The ripe bananas are key to this recipe’s moisture and sweetness, so these shouldn’t be substituted.

How to Know When the Banana Muffins are Done

These muffins typically need about 18-22 minutes in the oven, but there are a few reliable ways to check if they’re perfectly baked.

Insert a toothpick into the center of one of the middle muffins – it should come out clean or with just a few moist crumbs, but no wet batter.

The tops should feel springy when you gently press them with your finger, and they should be light golden brown in color.

If you notice the muffins starting to pull away slightly from the sides of the pan, that’s another good sign they’re ready to come out of the oven.

Storage Instructions

Counter Storage: These banana muffins stay fresh at room temperature for up to 2 days.

Just keep them in an airtight container and line it with paper towels to absorb any extra moisture. They’re perfect for grabbing on your way to work or for a quick breakfast!

Refrigerate: Want them to last longer? Pop your muffins in the fridge in a sealed container, and they’ll stay good for up to 1 week. The paper towel trick works great here too – it helps keep the moisture level just right.

Freeze: These muffins are fantastic for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag.

They’ll keep for up to 3 months. When you’re ready to eat one, just thaw it overnight in the fridge or pop it in the microwave for about 30 seconds.

Warm Up: If you like your muffins warm (who doesn’t?), just pop them in the microwave for 10-15 seconds.

You can also cut them in half and toast them lightly – it brings out the nutty flavor of the walnuts!

 

Low Calorie Greek Yogurt Banana Muffins FAQ

Why do my muffins need very ripe bananas?

Ripe bananas are essential for this recipe because they’re naturally sweeter and more flavorful than yellow or green bananas.

I like to use bananas that are heavily spotted or even mostly brown – these will give you the best banana flavor and allow us to use less added sugar. Plus, very ripe bananas are easier to mash and blend into the batter.

Do I need to toast the walnuts before adding them to the batter?

Yes, toasting the walnuts makes a big difference in the final taste of these muffins. When you toast walnuts, it brings out their natural oils and creates a deeper, nuttier flavor that really complements the banana.

I usually toast them in a dry skillet over medium heat for about 5-7 minutes, stirring occasionally until they smell fragrant.

Why is the batter lumpy after mixing?

A lumpy muffin batter is actually what we want! When making muffins, it’s important not to overmix the batter once you’ve added the flour.

Some small lumps are perfectly fine and will bake out – overmixing can lead to tough, dense muffins. I mix just until the flour is incorporated and then stop, even if the batter looks a bit uneven.

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.