Description
Delicious and moist Greek Yogurt Banana Muffins made with ripe bananas, Greek yogurt, and whole wheat flour. These muffins are a healthier twist on the classic banana muffin, lightly sweetened with brown sugar and optionally studded with mini chocolate chips. Perfect for breakfast or a snack, they’re easy to make, naturally moist, and bursting with flavor.
Ingredients
Wet Ingredients
- 3 bananas (very ripe, mashed)
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup light brown sugar (packed)
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons vanilla bean paste (or vanilla extract)
Dry Ingredients
- 1.5 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional Mix-ins
- 1/2 cup mini chocolate chips (or other mix-ins)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease or line a muffin pan with paper liners and set it aside to prepare the batter.
- Mash bananas: In a large bowl, peel and mash the ripe bananas thoroughly using a fork, a masher, or a hand mixer until smooth with some small lumps for texture.
- Combine wet ingredients: Add the Greek yogurt, light brown sugar, eggs, extra virgin olive oil, and vanilla bean paste to the mashed bananas. Stir all together until the mixture is fully combined and smooth.
- Add dry ingredients: To the wet mixture, add the white whole wheat flour, baking soda, and salt. Gently stir until just combined to avoid overmixing which can toughen the muffins.
- Fold in mix-ins: If you’re using mini chocolate chips or any other add-ins, gently fold them into the batter now, distributing evenly without overworking the batter.
- Scoop batter: Use a cookie scoop or spoon to evenly portion the batter into the prepared muffin pan cups, filling each about 3/4 full.
- Bake: Bake the muffins in the preheated oven for 22 to 25 minutes, or until the tops are golden brown and spring back to the touch when gently pressed.
- Cool: Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy your moist and flavorful Greek Yogurt Banana Muffins!
Notes
- For extra moisture, use very ripe bananas with plenty of brown spots.
- You can substitute mini chocolate chips with nuts, dried fruit, or seeds.
- White whole wheat flour gives a lighter texture; you can substitute with regular whole wheat flour for a denser muffin.
- To keep muffins fresh, store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Vanilla bean paste can be replaced with pure vanilla extract if unavailable.
