Discover the magic of our Low Calorie Greek Yogurt Banana Muffins Recipe, a delightful and healthy way to enjoy a sweet treat without the guilt. These muffins are packed with flavor and moistness, making them a perfect breakfast, snack, or dessert option that’s incredibly easy to prepare.
Key Ingredients for Low Calorie Greek Yogurt Banana Muffins
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 ripe mashed bananas (about 1 cup)
- ½ cup unsweetened Greek yogurt
- ¼ cup unsweetened applesauce
- ¼ cup honey or maple syrup (adjust to your sweetness preference)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
How to Make Low Calorie Greek Yogurt Banana Muffins
Whip up these incredibly moist and satisfying Low Calorie Greek Yogurt Banana Muffins with ease. They’re a perfect blend of naturally sweet bananas and creamy Greek yogurt, offering a tender crumb that’s a delight in every bite. With a prep time of just 15 minutes and a bake time of 20-22 minutes, you can enjoy these wholesome treats without spending hours in the kitchen.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well. This ensures your muffins won’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
- Mash the Bananas: In a separate medium bowl, thoroughly mash the two ripe bananas with a fork until they are smooth and no large chunks remain. Ripe bananas are essential for sweetness and moisture.
- Add Wet Ingredients: To the mashed bananas, add the unsweetened Greek yogurt, unsweetened applesauce, honey or maple syrup, the large egg, and vanilla extract. Whisk these wet ingredients together until they are well incorporated and form a smooth, cohesive mixture.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine. Overmixing can lead to tough muffins.
- Fold in Optional Add-ins: If you’re using chopped walnuts or chocolate chips, gently fold them into the batter now. Distribute them evenly throughout the mixture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cooling: Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5-10 minutes. This allows them to set slightly. Then, carefully transfer the muffins to a wire rack to cool completely before serving or storing.
Why You’ll Love This Low Calorie Greek Yogurt Banana Muffins
Prepare to be delighted by these Low Calorie Greek Yogurt Banana Muffins, a testament to how incredibly delicious healthy baking can be. Their star quality lies in their wonderfully moist texture and naturally sweet banana flavor, elevated by the tangy creaminess of Greek yogurt, making them a far cry from dry, bland diet muffins. Plus, making these at home is a fantastic way to save money compared to store-bought alternatives, ensuring you always have a wholesome snack on hand for a fraction of the cost.
Unlike traditional banana bread or muffins loaded with sugar and butter, these offer a lighter, guilt-free indulgence that will have you reaching for seconds. They’re perfect for busy mornings when you need a quick, satisfying breakfast or a healthy pick-me-up during the day. So why wait? Treat yourself to this delightful and nourishing creation – you won’t regret it!
Storing and Reheating Tips
To keep your Low Calorie Greek Yogurt Banana Muffins tasting their best, proper storage is key.
- Room Temperature: Cooled muffins can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cool before sealing the container to prevent condensation.
- Refrigeration: For longer storage, refrigerate the muffins in an airtight container for up to 5 days. This is especially recommended in warmer climates or if you’ve added any perishable ingredients.
- Freezing: These muffins freeze beautifully! Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Reheating: To reheat, you can enjoy them at room temperature, warm them gently in the microwave for 10-20 seconds, or place them in a toaster oven at a low temperature for a few minutes until warmed through. If reheating from frozen, allow them to thaw slightly before warming for best results, or reheat directly from frozen in a toaster oven at a slightly longer duration.
Final Thoughts
These Low Calorie Greek Yogurt Banana Muffins are a testament to wholesome, delicious baking that won’t derail your health goals. Give them a try for a guilt-free indulgence that will quickly become a staple in your kitchen. Enjoy every moist, flavorful bite!
Low Calorie Greek Yogurt Banana Muffins Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well. This ensures your muffins won’t stick.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.1.5 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 0.5 teaspoon ground cinnamon
- In a separate medium bowl, thoroughly mash the two ripe bananas with a fork until they are smooth and no large chunks remain. Ripe bananas are essential for sweetness and moisture.2 ripe mashed bananas
- To the mashed bananas, add the unsweetened Greek yogurt, unsweetened applesauce, honey or maple syrup, the large egg, and vanilla extract. Whisk these wet ingredients together until they are well incorporated and form a smooth, cohesive mixture.2 ripe mashed bananas, 0.5 cup unsweetened Greek yogurt, 0.25 cup unsweetened applesauce, 0.25 cup honey or maple syrup, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine. Overmixing can lead to tough muffins.
- If you’re using chopped walnuts or chocolate chips, gently fold them into the batter now. Distribute them evenly throughout the mixture.0.5 cup chopped walnuts or chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5-10 minutes. This allows them to set slightly. Then, carefully transfer the muffins to a wire rack to cool completely before serving or storing.