Fluffy Banana Cinnamon Greek Yogurt Muffins
Delightful muffins combining the sweetness of ripe bananas and creamy Greek yogurt, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup oat flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.
- Combine the mashed bananas, Greek yogurt, honey or maple syrup, egg, vanilla extract, and cinnamon. Stir until well mixed.
- Whisk together the oat flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days. For extended storage, freeze them individually for up to two months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg