Low Calorie Greek Yogurt Banana (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
125 g all-purpose flour
02 -
45 g rolled oats
03 -
2.5 g baking soda
04 -
2.5 g baking powder
05 -
2 g ground cinnamon
06 -
1 g salt
→ Wet Ingredients
07 -
1 medium ripe banana (approximately 120 g)
08 -
125 g plain Greek yogurt
09 -
60 ml honey or maple syrup
10 -
1 large egg
11 -
5 ml vanilla extract
# Step-by-Step Directions:
01 -
Set the oven to 175°C (350°F) to ensure even baking.
02 -
Line a muffin tin with parchment paper liners or lightly grease to prevent sticking.
03 -
In a bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon, and salt until evenly blended.
04 -
In a separate bowl, mash the ripe banana until mostly smooth, allowing some small lumps to remain for texture.
05 -
Add Greek yogurt, honey or maple syrup, egg, and vanilla extract to the mashed banana and mix until homogenous.
06 -
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing.
07 -
Spoon batter into muffin cups to about 75% full to allow for rising without overflow.
08 -
Bake in preheated oven for 18 to 20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
09 -
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Helpful Notes:
01 -
Use overripe bananas for enhanced sweetness and moisture.
02 -
Avoid overmixing batter to maintain a tender crumb.
03 -
Let muffins cool fully before storing to prevent sogginess.
04 -
Substitute gluten-free flour or non-dairy yogurt as needed for dietary preferences.