Greek Yogurt Banana Muffins: A High Protein Breakfast Recipe

If you’re looking for a nutritious, protein-packed breakfast that doesn’t sacrifice flavor, these Greek Yogurt Banana Muffins are a must-try! They offer the comforting taste of banana bread with a healthier twist, thanks to creamy Greek yogurt. Perfectly moist and naturally sweet, these muffins are a family favorite and make busy mornings a breeze.

With wholesome ingredients and a boost of protein, these high protein breakfast muffins are ideal for anyone seeking a quick, delicious, and satisfying start to the day. Whether you enjoy them fresh out of the oven or grab one on the go, you’ll love how easy they are to make!

Why You’ll Love These Greek Yogurt Banana Muffins

• Healthy and Wholesome: Made with whole wheat flour, ripe bananas, and Greek yogurt, these muffins are a lighter, more nourishing option for breakfast.
• Protein-Packed: Greek yogurt and walnuts add a protein boost to keep you full longer.
• Quick and Easy: You can whip up a batch in just over 30 minutes—perfect for meal prep!
• Naturally Sweet: Ripe bananas and maple syrup provide natural sweetness, reducing the need for added sugar.
• Freezer-Friendly: Make a batch and freeze them for a grab-and-go breakfast anytime.

Ingredients for Greek Yogurt Banana Muffins

Here’s what you’ll need to make these high protein breakfast muffins:

• 3 large ripe bananas (about 1 1/2 cups mashed)
• 1 large egg
• 1/3 cup plain nonfat Greek yogurt
• 2 tablespoons canola oil (or melted coconut oil)
• 1/3 cup light brown sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 1/2 cups whole wheat flour
• 1 cup toasted walnut halves, roughly chopped (optional)

How to Make Greek Yogurt Banana Muffins

1: Prepare Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

2: Mix the Wet Ingredients

In a large bowl, mash the ripe bananas until smooth. Add the egg, Greek yogurt, and oil, whisking until combined. Stir in the brown sugar, maple syrup, and vanilla extract until fully incorporated.

Pro Tip: If your bananas aren’t ripe enough, bake them in the oven at 300°F (150°C) for 10-20 minutes until the skins turn black. This enhances their sweetness!

3: Combine the Dry Ingredients

Sprinkle the baking soda, salt, and cinnamon over the wet mixture. Gently stir to combine.

4: Add the Flour and Walnuts

Gradually fold in the whole wheat flour, mixing until just combined. Be careful not to overmix, as this can result in dense muffins. If using, gently stir in the toasted walnuts.

5: Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.

6: Bake the Muffins

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

How to Store Greek Yogurt Banana Muffins

• Room Temperature: Store in an airtight container lined with paper towels for up to 2 days.
• Refrigerate: Keep in a sealed container in the fridge for up to 1 week.
• Freeze: Wrap each muffin individually and place in a freezer-safe bag. They will stay fresh for up to 3 months. To reheat, microwave for 30 seconds or thaw overnight in the fridge.

Tips for the Best Greek Yogurt Banana Muffins

1. Use Very Ripe Bananas: For the best sweetness and moisture, choose bananas with brown spots or fully browned peels.
2. Don’t Overmix: Stir the batter gently to keep the muffins light and fluffy.
3. Customize: Swap walnuts for chocolate chips, blueberries, or your favorite nuts.
4. Serve Warm: These muffins taste incredible when warmed for 10-15 seconds in the microwave or lightly toasted.

FAQs

Can I make these muffins gluten-free? Yes! Substitute the whole wheat flour with a 1:1 gluten-free flour blend for a gluten-free version.

Can I use regular yogurt instead of Greek yogurt? You can substitute plain regular yogurt, but for best results, strain it for 30 minutes to remove excess liquid.

Why is Greek yogurt a good addition to muffins? Greek yogurt adds moisture without extra fat and boosts the protein content, making these muffins a more filling breakfast option.

More breakfast recipes to start your day full of energy

• Easy and Delicious Breakfast Egg Muffins Recipe
• Sausage Hash Brown Breakfast Casserole
• Delicious Cruffins – The Ultimate Breakfast Treat

Conclusion

These Greek Yogurt Banana Muffins are the ultimate high protein breakfast muffins for anyone seeking a healthier start to their day. Moist, flavorful, and easy to make, they’re perfect for meal prep or a quick morning treat. Try this recipe today and enjoy a nutritious, homemade muffin that satisfies every time!