These protein-packed Greek yogurt banana muffins are made healthier with a whole cup of yogurt and a lower amount of sugar than in an average banana muffin. But they're moist, fluffy and super tasty with a great banana flavor and some sneaky caramel chocolate chips for something a little different. So simple to make in just 30 minutes, and great for morning teas, lunch boxes and afternoon snacks.
1.5cupsmashed bananaUse overripe (spotty and brown!) bananas. 1.5 cups is usually around 3 large bananas or 4 medium.
2large eggs
¼cupbrown sugar
¼cuphoneyIf thick, warm slightly in the microwave so it combines easily with the other wet ingredients. Alternatively, use maple syrup or another liquid sweetener.
½cupoilI usually use all olive oil, or a mixture of olive oil and canola oil. Melted butter or melted coconut oil also work.
1cup Greek yogurtI use authentic strained Greek yogurt (full fat or reduced fat both work).
Preheat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.
In a large mixing bowl, combine all of the dry ingredients (flour, baking powder & soda, salt, spices).
2.5 cups all-purpose flour, 2.5 teaspoons baking powder, ½ teaspoon baking soda, 1.5 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon salt
In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).
1.5 cups mashed banana, 2 large eggs, ¼ cup brown sugar, ¼ cup honey, ½ cup oil, 1 cup Greek yogurt
Pour the wet ingredients into the dry. With a wooden spoon, stir just until everything is well combined (a few lumps are OK - don't overmix).
Briefly fold the caramel chips into the batter.
⅓ cup caramel chips
With a metal dessert spoon or cookie scoop, fill the muffin cups with the batter. It's OK to fill them to the top.
Top each muffin with a banana chip. Then bake for 17 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!).
⅓ cup banana chips
Transfer to a wire cooking rack. Enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).
Notes
Sweetener: Feel free to use any liquid sweetener instead of honey e.g. maple syrup. Bananas: You'll need 3 large ripe (brown and soft) bananas or 4 medium (roughly) to equal 1.5 cups of mashed banana. The amount doesn't have to be precise.I usually have some ripe bananas stashed in the freezer in a freezer bag. Throw them in any time you have overripe bananas! If using defrosted frozen bananas, drain off any excess liquid before mashing.Oil: To make the recipe more economical, feel free to mix olive oil with another, cheaper, oil e.g. canola. You can also use melted coconut oil, melted butter, or another type of oil. Caramel chocolate chips: Feel free to replace with white chocolate chips or milk or dark chocolate chips. Alternatively, skip the chocolate and add dried fruit, chopped nuts or fresh berries. Or skip the add-ins altogether!Storing/Freezing: These muffins stay moist and delicious for up to around 4 days in an airtight container at room temperature - a little longer in the fridge. Or freeze in a large plastic bag or airtight container for up to 2 months. These healthier Greek yogurt banana muffins make great lunch box or after school snacks!Making a large banana bread instead: Yes, you can do this! Simply pour the batter into a loaf pan lined with baking paper. Then bake for around 60 - 65 minutes at 355F/180C or until a skewer poked into the center comes out clean. If the top starts to brown too much, simply tuck a piece of aluminium foil loosely over it.