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Greek Yogurt Banana Muffins for Quick Baking Joy
Youssef Hb

Greek Yogurt Banana Muffins for Quick Baking Joy

Protein-rich, moist muffins made with Greek yogurt and overripe bananas. These no-fuss American treats are perfect for busy mornings or snacks. Lightly sweet, with chocolate chips and nuts for added texture.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings: 12 servings
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups ripe bananas
  • 1 cup Greek yogurt
  • 1/2 cup honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup chocolate chips
  • 1/2 cup nuts (e.g., walnuts or pecans)

Method
 

  1. Preheat oven to 375°F (190°C). Grease 12 muffin tin cavities.
  2. Peel bananas and mash in a large mixing bowl until smooth.
  3. Combine Greek yogurt, honey, egg, and vanilla extract in the bowl with bananas.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in chocolate chips and chopped nuts.
  7. Divide batter evenly into prepared muffin tin.
  8. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean.
  9. Cool for 5 minutes before serving.

Notes

Use overripe bananas for maximum sweetness.
Substitute honey with maple syrup (1:1 ratio) for a vegan option.
Gluten-free flour works well if needed.
Store in an airtight container for up to 3 days.