Description
These Low Calorie Greek Yogurt Banana Muffins are moist, naturally sweetened, and packed with wholesome ingredients like ripe bananas, nonfat Greek yogurt, and whole wheat flour. Light in calories but big on flavor, they make a perfect grab-and-go breakfast or healthy snack. Optional walnuts add a delicious crunch!
Ingredients
- 1 tsp vanilla essence
- 2 tbsp canola oil (or any other neutral oil like vegetable oil)
- 1 large egg (room temperature, about 70°F)
- 1/3 cup light brown sugar
- 1/3 cup nonfat Greek yogurt (gives better texture and moisture)
- 3 large bananas (very ripe and well mashed)
- 1/4 cup maple syrup (I use Maple Grove Farms)
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1 1/2 cups whole wheat flour (I always use King Arthur)
- 1 tsp baking soda
- 1 cup chopped walnuts (optional, adds a nice crunch)
Instructions
1. 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.
2. 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. Add the brown sugar, maple syrup, and vanilla, whisking until the mixture is thoroughly combined.
3. Sprinkle the baking soda, salt, and cinnamon over the wet mixture. Stir until well blended.
4. Gently stir in the whole wheat flour until just barely combined. Do not overmix. Fold in the chopped walnuts if using.
5. Scoop the batter into the prepared muffin tin, filling each cup nearly to the top.
6. Bake 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.
7. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature.
Notes
If your bananas aren’t ripe enough, bake them at 300°F for 10–20 minutes until the skins are black for better flavor.
Avoid overmixing the batter to keep muffins light and fluffy.
Muffins store well in an airtight container at room temperature for a few days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: not specified
- Sodium: not specified
- Fat: 9.5g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: 0g
- Carbohydrates: 25.2g
- Fiber: not specified
- Protein: 4.8g
- Cholesterol: not specified