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Healthy Banana Muffins With Greek Yogurt - Moist, Easy, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 medium very ripe bananas (the spottier, the better)
  • 1/2 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1/3 cup honey or maple syrup
  • 1/4 cup neutral oil (like avocado or light olive oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour (or regular whole wheat pastry flour)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Optional add-ins: 1/2 cup dark chocolate chips, chopped walnuts, or blueberries

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Whisk in wet ingredients: Add Greek yogurt, honey or maple syrup, oil, eggs, and vanilla. Whisk until well combined and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  5. Bring it together: Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix. If using add-ins, fold them in now.
  6. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. This helps prevent soggy bottoms.
  9. Serve: Enjoy warm or at room temperature. A swipe of peanut butter or almond butter is a nice touch.