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Low Calorie Greek Yogurt Banana Muffins

Low Calorie Greek Yogurt Banana Muffins - Soft and Guilt-Free

Delicious Low Calorie Greek Yogurt Banana Muffins that are soft, protein-packed, and guilt-free.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 large Ripe Bananas Very ripe and spotted for sweetness
  • 1 cup Greek Yogurt Plain yogurt can be used
  • 1.5 cups Whole Wheat Flour Can substitute all-purpose flour if desired
  • 0.5 cups Brown Sugar Can be substituted with coconut sugar
  • 0.25 cups Maple Syrup Honey can be used as a substitute
  • 1 large Egg For a vegan option, use a flax egg
  • 1 teaspoon Baking Soda Essential for leavening
  • 1 teaspoon Salt For balanced flavor
  • 0.5 teaspoon Ground Cinnamon Adjust to taste
  • 0.5 cups Walnuts Optional; can substitute with chocolate chips

Equipment

  • muffin tin
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners.
  2. Mash 2-3 very ripe bananas in a large mixing bowl until mostly smooth, then mix in 1 egg and 1 cup of Greek yogurt.
  3. Add 0.5 cup of brown sugar and 0.25 cup of maple syrup to the mixed wet ingredients and blend well.
  4. Sprinkle in 1 teaspoon of baking soda, a pinch of salt, and 0.5 teaspoon of ground cinnamon, mixing gently.
  5. Fold in 1.5 cups of whole wheat flour just until combined; don’t overmix.
  6. If using, fold in 0.5 cup of chopped walnuts evenly into the batter.
  7. Spoon the batter into the muffin tin, filling each cup nearly to the top.
  8. Bake for 20-22 minutes and check for doneness with a toothpick.
  9. Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

Store muffins in an airtight container for up to 2 days at room temperature, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

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