Description
Deliciously moist banana muffins made with ripe bananas and Greek yogurt.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed very ripe banana (about 2 medium; be sure the banana is very ripe with a lot of brown spots)
- ¼ cup plain Greek yogurt (whole-milk style preferred)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with nonstick spray.
- In a medium bowl, stir together the banana, yogurt, butter, eggs, and vanilla.
- Add in the flour, cinnamon, baking powder, baking soda, and salt. Gently stir to combine into a thick batter.
- Divide batter among the prepared muffin tin, using a heaping 1/4 cup batter in each. (I use an ice cream scoop to make this easy.)
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Remove from oven, then transfer muffins to a wire rack to cool fully.
Notes
- Ensure bananas are very ripe for the best flavor.
- These muffins can be stored in an airtight container for several days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg