Greek Yogurt Banana Muffins
These Greek Yogurt Banana Muffins are extra fluffy, moist and delicious. Made with Greek yogurt for a protein boost and topped with crunchy almonds.
Servings: 12 standard size muffins
- 3 ripe bananas- my bananas had lots of dark spots on them this is perfect because they are extra sweet, naturally
- ½ cup vanilla or plain flavored Greek yogurt
- 1 whole large egg
- 2 tsp. vanilla extract
- ¼ cup honey; melted
- ½ cup brown sugar; packed
- 2 Tbsp. melted butter
- 1 tsp. ground cinnamon
- 1 ½ cup flour
- 1 tsp. baking soda
- ¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins (optional)
Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
Line a 12 muffin tin with cupcake liners or grease the muffin tin. Spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper or from the muffin tin and enjoy!
To store any leftover muffins, place them in an airtight container or place them on a dish or platter and cover them with plastic wrap. Be sure to store them in an cooled area (on the kitchen counter is perfect). They will last up to 5 days, but of course fresh is best.
If you want to freeze the muffins, cool the muffins completely before wrapping them. Flash freeze them in the freezer for 30 minutes. Once they are frozen, place them in a heavy duty freezer bag until ready to enjoy. They will last up to 3 months in the freezer.
Muffins can be thawed completely at room temperature. Heat muffins in the microwave or oven until warmed.
- How to make these muffins healthier: swap the all-purpose flour for whole wheat flour, omit the brown sugar and add a tablespoon of chia seeds ad flax seeds for extra fiber. Since these muffins are made with greek Yogurt, they have more protein than regular muffins. Plus the yogurt makes these muffins so fluffy and moist!
Some other delicious ingredients to add to these muffins are 1/2 cup chocolate chips, 1/4 cup of peanut butter or any nut butter if you want to add even more protein and if you love a nuttier flavor OR 1/3 cups of raisins, dried cranberries, dried cherries or dried blueberries.
- Topping ideas: instead of the chopped almonds, you can top these muffins with a light glaze or sprinkles for fun.