Banana Cinnamon Greek Yogurt Muffins
Delicious and healthy muffins combining ripe bananas and Greek yogurt, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 2 Ripe bananas, mashed Ensure they are overripe for optimal sweetness.
- 1 cup Greek yogurt Plain or flavored can work; adjust sweetness accordingly.
- 2 Eggs Provide structure and moisture.
- 1/4 cup Honey or maple syrup You can substitute with agave syrup if preferred.
- 1 teaspoon Vanilla extract Adds flavor depth.
- 1 cup Flour (whole wheat or all-purpose) Whole wheat increases fiber content.
Leavening & Flavor Balance
- 1 teaspoon Baking powder Balances the muffin’s rise.
- 1/2 teaspoon Baking soda Helps with leavening.
- 1 teaspoon Ground cinnamon Enhances flavor profile.
- 1/4 teaspoon Salt Enhances sweetness and balances the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- Combine the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract in a mixing bowl.
- Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Use very ripe bananas for maximum sweetness and moisture. Don’t overmix the batter; this keeps the muffins fluffy and light. Store leftovers in an airtight container to maintain freshness. For added flavor, sprinkle a little cinnamon sugar on top before baking.