Greek Yogurt Banana Muffins
These Greek Yogurt Banana Muffins are bakery style muffins that are tall, fluffy, full of sweet banana flavor and crunch from walnuts. And Greek yogurt adds extra protein boost!
Servings: 12 muffins
Calories: 242kcal
Ingredients
- 4 medium overripe bananas 1 1/2 cups mashed
- 2 large eggs
- 1/2 cup Greek yogurt any fat %
- 1/2 cup maple syrup or honey
- 2 tablespoons mild tasting oil I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- 1/3 cup walnuts chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large bowl, mash banana with a fork or masher.
- Add eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough. Fold in walnuts.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store: Store in an airtight container in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Serving: 1muffin | Calories: 242kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 31mg | Sodium: 192mg | Fiber: 2g | Sugar: 13g