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Healthy Greek Yogurt Banana Bread Muffins Easy Oil-Free Moist Recipe

Healthy Greek Yogurt Banana Bread Muffins - featured image
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These oil-free banana bread muffins use Greek yogurt to keep them moist and tender, offering a wholesome and flavorful breakfast or snack option.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup (240 ml) plain Greek yogurt (whole milk or 2% preferred; dairy-free coconut yogurt as substitute)
  • 1/4 cup (60 ml) honey or maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 grams) whole wheat flour (can swap half with all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup (35 grams) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick spray.
  2. Mash the bananas in a large bowl using a fork or potato masher until smooth but still a bit chunky, about 2-3 minutes.
  3. Add Greek yogurt, honey or maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk or mix until fully combined and thick.
  4. In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, ground cinnamon, and salt, breaking up any lumps.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix.
  6. If using, fold in chopped walnuts or pecans.
  7. Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for natural sweetness and moisture. Do not overmix batter to avoid tough muffins. If bananas are not ripe enough, microwave for 30 seconds to soften. Cool muffins before serving to prevent doughy texture. Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread muffins, healthy muffins, Greek yogurt muffins, oil-free baking, whole wheat muffins, easy breakfast, moist banana muffins

Find it online: https://jodierecipes.com/healthy-greek-yogurt-banana-bread-muffins-easy-oil-free-moist-recipe/