Healthy Greek Yogurt Banana Muffins

Healthy Greek yogurt banana muffins with chocolate chips are a protein-packed snack or breakfast and a great way to use overripe bananas.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 156kcal

Preheat oven to 350°F.
Mash bananas in a small bowl with a fork. Leave it a little chunky for a burst of banana flavor in the muffin. Measure the amount needed and reserve the rest for something else. Set aside.
Combine flour, sweeteners, baking powder, baking soda, salt, and cinnamon in a large bowl and set aside.
Whisk the egg and Greek yogurt together in a separate bowl.
Stir the whisked egg mixture and mashed bananas into the dry ingredients. Don't over-mix.
Fold in chocolate chips into the wet ingredients.
Line a muffin tin with cupcake liners and spritz with cooking spray. Fill each well about ⅔ full.
Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top.
Allow the muffins to cool for 5 minutes, and then remove them to a wire rack to cool further. Sometimes the tops flatten a bit, but they still taste fantastic!

See step-by-step pictures, breakfast ideas, and more tips above.

Storage:

Countertop: Store Greek yogurt banana muffins you will use in the next 3-4 days in an airtight container on the countertop at room temperature. Line the container with a paper towel and arrange the muffins in a single layer for best results. Place another paper towel on top. The paper towel will absorb excess moisture as the muffins settle, so you won't have soggy muffins.
Freezer: Cool the muffins completely, and individually wrap each in plastic wrap. Store them in an airtight plastic bag or container for about 2 months.

Top Tips:

Generously coat the muffin tin wells and paper liners with non-stick cooking spray!
Allow the muffins to cool in the pan for around 5 minutes before transferring them to a cooling rack. Leaving them in the pan for too long can cause them to become soggy from the steam.