Description
These Greek Yogurt Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Made with ripe bananas, creamy Greek yogurt, and a blend of all-purpose flour and warm spices, they offer a perfect balance of sweetness and tang. Ideal for a nutritious breakfast or a snack, these muffins are easy to prepare and include optional add-ins like walnuts or chocolate chips for extra texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup plain Greek yogurt
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well incorporated.
- Add Bananas and Yogurt: Stir in the mashed ripe bananas and plain Greek yogurt into the wet mixture until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen muffins.
- Add Optional Ingredients: If using, gently fold in chopped walnuts or chocolate chips to add texture and extra flavor.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Overripe bananas provide the best sweetness and moisture for these muffins.
- For a lighter version, substitute applesauce for half of the oil to reduce fat content.
- Store muffins in an airtight container at room temperature for up to 3 days.
- To keep muffins longer, freeze them in an airtight container for future use.
