banana muffin with greek yogurt

banana muffin with greek yogurt

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banana muffin with greek yogurt

My Banana bread Muffins are tender, delicious, and moist. They have the banana flavor that you love and just a hint of vanilla from the vanilla extract and vanilla Greek yogurt.

They make a perfect quick breakfast on-the-go, a lazy breakfast on the couch with coffee, a great after-school snack for the kids, or a little something special to throw in their lunch box.

Super Simple Banana Bread Muffin recipe made with Vanilla Greek Yogurt, which makes the muffins a little healthier by cutting the amount of butter used! Delicious, moist, and tender muffin recipe with great banana and vanilla flavor.

Ingredients

  • 4 tablespoon butter, softened at room temp
  • ⅓ cup vanilla Greek yogurt
  • cup sugar
  • ½ teaspoon salt
  • 1 cup (heaping) over-ripe bananas, peeled and mashed will be 3 small OR 2 large bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
banana muffin with greek yogurt
banana muffin with greek yogurt

Instructions

Preheat the oven to 350 degrees and line a muffin tin with paper liners.

Peel the over-ripe bananas. Using the back of a fork mash the bananas until they are smooth and no large chunks are remaining. Set aside

In a mixing bowl stir together the Greek yogurt, butter, and sugar until it is creamed together.

Add the bananas, salt, eggs, and vanilla. Stir to combine.

Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, and baking powder into the mixture. Stir it into the batter just until all the flour is mixed in.

Scoop the batter into the lined muffin tin, filling each cup about ⅔ full.

Place in the pre-heated oven for 14-16 minutes until the banana muffins are cooked thru and golden brown on the top.

Let cool about 10 minutes before eating.

Store in an air tight container, at room temperature, for up to 4 days.

You can also store them in the fridge for up to a week, or in the freezer for up to 2 months.

Banana Bread

To make this recipe into banana bread, Simply prepare the batter as directed in the recipe, place the batter into a greased loaf pan, and bake at 350 degrees for 45-50 minutes until the center is cooked through.

banana muffins with greek yogurt and applesauce

This banana bread recipe features Greek yogurt which adds extra moisture to the bread, helps it rise, and creates that old-fashioned banana bread flavor. The applesauce adds extra moisture and is used as a replacement for oil, cutting fat and calories.

Ingredients

  • 1 cup plain Greek yogurt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 medium overripe bananas, mashed
banana muffin with greek yogurt
banana muffin with greek yogurt

How To Make?

Follow the step-by-step instructions to make banana bread with yogurt and applesauce, checking out our favorite mix-ins to add to this banana bread recipe before baking!

Preheat the oven

Preheat the oven to 400°F. Spray the loaf pan with nonstick cooking spray.

Combine wet ingredients

Combine the Greek yogurt, brown sugar, granulated sugar, applesauce, eggs, and vanilla in a large bowl. Then, set-aside.

Combine the dry ingredients

In a medium-sized bowl combine the flour, baking soda, and salt.

Stir the wet and dry ingredients together, then add banana

Add the dry ingredients to the wet ingredients and stir until they just start to come together. Add the mashed banana and gently stir.

This is the time to add any of your favorite banana bread mix-ins. Chocolate chips, shredded coconut, dried cherries, raisins, chopped apricots, walnuts or pecans are all great options to stir into the batter with the mashed banana.

Bake

Bake for 10 minutes at 400°F then turn the oven down to 350°F and continue cooking for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.

The initial high baking temperature helps the bread to rise while creating the crust. Lowering the temperature then bakes the inside without burning the top creating a moist inside and crunchy outside.

banana muffins with greek yogurt and oats

INGREDIENTS

  • 1 cup (225 g) plain Greek yogurt
  • 2 medium ripe bananas (200 g or 1 cup mashed)
  • 2 large eggs
  • 2 cups (160 g) rolled oats (old fashioned or quick)
  • 1/4 cup (50 g) brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) chocolate chips, mini or regular

INSTRUCTIONS

  1. Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
  2. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
banana muffin with greek yogurt
banana muffin with greek yogurt

Healthy Banana Muffins with greek yougrt

Healthy banana muffins with yogurt, whole wheat, and maple syrup. So moist and fluffy! This easy muffin recipe takes just one bowl and is a family favorite. Simple, healthy, and freezer friendly!

Ingredients

  • 3 large overripe bananas about 1 1/2 cups mashed
  • 1 large egg
  • 1/3 cup nonfat plain Greek yogurt
  • 2 tablespoons canola oil or melted and cooled coconut oil
  • 1/3 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups white whole wheat flour
  • 1 cup walnut halves toasted and coarsely chopped

Instructions

Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a

12-cup muffin tinwith paper or foil liners, or lightly grease with nonstick spray.

Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.
Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

Notes

  • TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
  • TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
  • TO MAKE GLUTEN FREE: swap the white whole wheat flour for a gluten free 1:1 baking blend.

banana muffins with greek yogurt and honey

Ingredients:
  • 2 cups oats
  • 2 bananas, very ripe works best
  • 2 eggs
  • 1 cup Greek yogurt
  • 1/4 cup Madhava Natural Sweeteners Organic Pure & Raw Honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup of mix-ins: thinly sliced apples and blueberries, or nuts, dried fruit, chocolate chips
  • Optional toppings: fresh or dried fruit, nuts, seeds, chocolate chips

Directions

  1. Preheat the oven to 400° F and line a muffin tin with paper liners. Lightly oil the paper liners to help the muffins unwrap cleanly. Set aside.
  2. Place all ingredients but the mix-ins in a blender or food processor and blend until batter is smooth, about 2-3 minutes. If you want whole oats, simply place all ingredients except the oats in the blender, and then stir the oats in by hand after blending.
  3. Pour batter into a mixing bowl and fold in the mix-ins.
  4. Fill each muffin cup with batter about 3/4-full, and top with additional fruit, seeds or nuts as desired. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top.
  5. Bake for 15 minutes until the muffins are set and an inserted toothpick comes out clean. Remove muffins to a wire rack to cool. Store in an airtight container, and enjoy!

What should bananas look like for banana muffins?

Be sure to wait until your bananas are almost overly ripe, and past their prime for eating fresh. They should be soft and mostly covered with brown and black spots. The riper they are, the better your muffins will be.

What does Greek yogurt do in muffins?

Greek yogurt adds extra moisture and often can be used to replace butter and oil in muffins. The acid in the yogurt also helps the baking soda to activate which means extra fluffy muffins!

banana muffin with greek yogurt
banana muffin with greek yogurt

Do I need to refrigerate muffins made with yogurt?

Muffins made with yogurt can be stored at room temperature or in the fridge. I prefer to keep them at room temperature so that they don’t dry out. They typically keep well at room temperature for about 4 days.

How long do banana muffins last?

These healthy banana muffins last for 3 days at room temperature, 1 week in the refrigerator, and up to 3 months in the freezer.

Why are my banana muffins heavy?

Your muffins may be denser than you were expecting due to over mixing. When you add the dry ingredients to the wet, combine them until there isn’t any dry flour left, but then resist the urge to continue mixing. If you overwork the batter, it can result in extra gluten development which can lead to gummy and heavy muffins.

Should you let muffin batter rest?

Allowing the muffin batter to rest can result in a better overall muffin texture and presentation. This is because when the batter rests, the starches in the flour have more time to absorb the moisture from the eggs and liquid ingredients, allowing the starches to swell, which provides a thicker batter consistency. This can help create taller muffins without a crumbly or cakey texture.

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