Greek Yogurt Banana Muffins

These Greek yogurt banana muffins are super moist and fluffy and make a healthy and delicious snack or dessert. Made in one bowl and ready in under 30 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 154kcal

Author Arman Liew

Ingredients

2 large bananas overripe
1/2 cup Greek yogurt
1/3 cup coconut oil melted
1/2 cup coconut sugar or white sugar
1/2 teaspoon baking soda
1 large egg beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups white wholewheat flour

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add the bananas and mash them. Mix in the Greek yogurt and melted coconut oil until smooth. Fold through the coconut sugar, eggs, vanilla, salt, baking soda, and white wholewheat flour. If using chocolate chips, fold them through.
Evenly distribute the batter amongst the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Mix-ins: You can add up to 1/2 cup of your favorite mix-ins. I like chocolate chips (pictured), but you can use berries, nuts, raisins, seeds, etc.

Leftovers: Keep at room temperature, covered, for 3-4 days, or in the freezer for up to 6 months.

Nutrition