Greek Yogurt Banana Muffins
Soft and moist Greek Yogurt Banana Muffins made with ripe bananas and wholesome ingredients.Easy one-bowl muffin recipe perfect for breakfast or snacks.Ready in just 35 minutes and freezer-friendly.
Ingredients
- 3 very ripe bananas mashed
- ½ cup plain nonfat Greek yogurt
- ⅓ cup light brown sugar packed
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons vanilla bean paste or vanilla extract
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips or preferred mix-ins optional
Instructions
- Preheat the oven to 350°F. Grease a muffin pan or line it with paper liners.
- Add the ripe bananas to a large mixing bowl and mash thoroughly with a fork or potato masher.
- Add the Greek yogurt, brown sugar, eggs, olive oil, and vanilla extract to the mashed bananas. Stir until smooth and well combined.
- Add the white whole wheat flour, baking soda, and salt to the wet ingredients. Stir gently until just combined. Avoid overmixing.
- Fold in the mini chocolate chips or other mix-ins if using.
- Scoop the batter evenly into the prepared muffin pan using a cookie scoop or spoon.
- Bake the Greek Yogurt Banana Muffins for 22–25 minutes, or until the tops are golden and spring back lightly when touched.
- Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
- Vanilla extract works perfectly if vanilla bean paste is unavailable.