Low Calorie Greek Yogurt Banana

Low Calorie Greek Yogurt Banana Muffins are the perfect answer when you want a sweet treat that is both satisfying and wholesome. These muffins combine the natural sweetness of ripe bananas with the creamy tang of Greek yogurt, resulting in a moist and tender crumb. They have become a reliable staple in my kitchen whenever I need a quick breakfast or a healthy snack that feels indulgent without the guilt. Each bite delivers familiar comfort with a nutritious twist that everyone in the family can enjoy.

I first made these muffins on a lazy Sunday morning and was amazed at how light and satisfying they turned out. Now they are requested regularly by both kids and adults in our house.

Ingredients

• One cup all-purpose flour: This provides the structure needed for soft muffins. Choose fresh and sifted flour for best results
• Half a cup rolled oats: Adds heartiness and extra fiber. Rolled oats work better than instant for texture
• Half a teaspoon baking soda: Helps the muffins rise to achieve a fluffy texture
• Half a teaspoon baking powder: Supports leavening along with the baking soda
• One teaspoon cinnamon: Adds a warm spice flavor that enhances the bananas
• Quarter teaspoon salt: Balances the sweetness and brings out the other flavors
• One medium ripe banana: Naturally sweet and juicy, ripe bananas are key to moist muffins
• Half a cup Greek yogurt: Adds moisture plus protein and a slight tang, which brightens the flavor
• Quarter cup honey or maple syrup: Natural sweeteners that keep the muffins light and flavorful. Use pure honey or 100 percent maple syrup for best taste
• One large egg: Binds ingredients and adds richness and protein
• One teaspoon vanilla extract: Enhances overall flavor with a subtle sweetness and aroma

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius to ensure even baking. This step helps muffins cook perfectly throughout without drying.

Prepare the Muffin Tin:

Line your muffin pan with parchment paper liners or lightly grease with cooking spray so muffins release easily after baking.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Make sure the mixture is uniform and free of lumps to ensure even distribution.

Mash the Banana:

In a separate bowl, mash the ripe banana until mostly smooth. Some small lumps are fine and even desirable for texture.

Combine Wet Ingredients:

Add the Greek yogurt, honey or maple syrup, egg, and vanilla extract to the mashed banana. Mix well until smooth and combined.

Combine Dry and Wet Mixtures:

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together just until combined. Overmixing can lead to tough muffins.

Fill the Muffin Tin:

Spoon the batter into the muffin cups, filling each about three quarters full. This gives space for the muffins to expand as they bake.

Bake:

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when golden brown on top and a toothpick inserted in the center comes out clean.

Cool and Serve:

Let the muffins cool in the tin for about five minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps them set.

Save Pin

My favorite ingredient here is the Greek yogurt because it adds moisture without extra fat, and it keeps the muffins tender for days. I remember first making these for a family breakfast, and everyone was surprised they tasted so rich yet felt light. It quickly became a weekend tradition.

Storage Tips

Store muffins in an airtight container at room temperature for up to three days. If you plan to keep them longer, refrigerate for up to a week or freeze for up to three months. Always cool muffins completely before storing to avoid moisture buildup.

Ingredient Substitutions

For a gluten-free version, replace all-purpose flour with a gluten-free flour blend. You can swap the Greek yogurt with coconut or almond yogurt for dairy-free needs. Adding chopped nuts or dark chocolate chips brings extra texture and flavor if desired.

Serving Suggestions

Enjoy these muffins with a warm cup of coffee or tea. A dollop of additional Greek yogurt or a spread of almond or peanut butter makes a great protein boost. They also pair well with fresh fruit for a balanced breakfast.

Pro Tips

• Use overripe bananas the riper they are, the sweeter and moister your muffins will be
• Do not overmix the batter keep it slightly lumpy to maintain a tender crumb
• Allow muffins to cool fully before storing to prevent sogginess

Commonly Asked Questions

→ Can these muffins be made vegan?

Yes, substitute the egg with a flax egg or applesauce, and use non-dairy yogurt alternatives like almond or coconut yogurt to keep the texture moist and tender.

→ What sweeteners work best in these muffins?

Natural sweeteners like honey or maple syrup enhance the flavor without overpowering the banana, adding just the right touch of sweetness.

→ Can I add nuts or chocolate chips?

Absolutely, folding in chopped nuts or dark chocolate chips adds texture and complementary flavors that balance the moistness of the muffins.

→ Are whole wheat flour and oats necessary?

They provide extra fiber and a hearty texture, but you can use all-purpose flour alone for a lighter crumb if preferred.

→ How do I avoid dry muffins?

Do not overmix the batter; it should remain slightly lumpy. Bake just until golden and a toothpick comes out clean to avoid drying out.

→ What’s a good way to store and reheat these muffins?

Store in an airtight container at room temperature for up to three days. Reheat briefly in the microwave or thaw frozen muffins overnight in the fridge before warming.