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!
Ingredients
- 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)
Instructions
- 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.
- 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.
- Combine the Dry Ingredients: Sprinkle the baking soda, salt, and cinnamon over the wet mixture. Gently stir to combine.
- 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.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
- 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
Notes
- Use Very Ripe Bananas: For the best sweetness and moisture, choose bananas with brown spots or fully browned peels.
- 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!
- Don’t Overmix: Stir the batter gently to keep the muffins light and fluffy.
- Customize: Swap walnuts for chocolate chips, blueberries, or your favorite nuts.
- Serve Warm: These muffins taste incredible when warmed for 10-15 seconds in the microwave or lightly toasted.