Description
These Greek yogurt banana muffins are a total game-changer for breakfast, offering a healthier, protein-packed twist on a classic.
Ingredients
Scale
- 3 large very ripe bananas (around 1 1/2 cups when mashed)
- 1 large egg
- 1/3 cup plain nonfat Greek yogurt
- 2 tablespoons canola oil (or cooled, melted coconut oil)
- 1/3 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat flour
- 1 cup toasted walnut halves, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas until smooth. Add the egg, Greek yogurt, oil, brown sugar, maple syrup, and vanilla. Whisk until well combined.
- Sprinkle the baking soda, salt, and cinnamon over the wet ingredients. Stir to combine.
- Gently fold in the whole wheat flour until just incorporated. Do not overmix. Fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use very ripe, spotty bananas. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 185
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 28g
- Protein: 5g