Greek Yogurt Banana Muffins Recipes

GREEK YOGURT BANANA MUFFINS

Greek Yogurt Banana Muffins image

Fluffy chocolate chip banana muffins made extra moist and packed with a protein boost from greek yogurt!

Provided by Tiffany

Time 30m

Number Of Ingredients 12

Ingredients

2 ¼ cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter (softened)
¾ cup sugar
¼ cup brown sugar
3 medium bananas (mashed (about 1 cup))
1 cup plain greek yogurt
2 eggs
1 ½ teaspoons vanilla
1 cup chocolate chips ((optional))

Steps:

Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
Pour about 1/4 cup of batter into each muffin cup. Bake for 15-20 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.

Nutrition Facts : Calories 152 kcal, Carbohydrate 32 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 165 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

BANANA YOGURT MUFFINS

Banana Yogurt Muffins image

I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!

Provided by SJG3483

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 cup non-fat vanilla yogurt (or lowfat)
1 egg
2 tablespoons skim milk (or lowfat)
1/4 cup vegetable oil
2 ripe bananas (chopped)

Steps:

In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
Add contents of wet mixture to dry ingredients and mix- do not over mix.
Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
Bake at 400 degrees for 20-25 minutes or until golden.

Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

BANANA-YOGURT OATMEAL MUFFINS

Banana-Yogurt Oatmeal Muffins image

A healthy, tasty muffin your family is sure to love. For the Greek yogurt, I highly recommend Oikos or Chobani. It lends a very delicate texture to the end product. The blueberry flavor doesn't come through on its own, but adds a nice depth of flavor.

Provided by cloroxxy

Categories Quick Breads

Time 23m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1 cup rolled old fashioned oats
1 1/2 cups mashed ripe bananas
4 ounces blueberry Greek yogurt
2 eggs, beaten
1/4 cup canola oil
2 teaspoons vanilla
oats

Steps:

Preheat oven to 350 degrees.
Combine all dry ingredients and set aside.
In a separate bowl, combine all wet ingredients.
Slowly mix in the dry mixture until well combined.
Spray your muffin pans with nonstick spray.
Fill each muffin cup 3/4 full and sprinkle with oats.
Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.

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