Low Calorie Greek Yogurt Banana

Low Calorie Greek Yogurt Banana Muffins are the perfect blend of wholesome ingredients and comforting flavors. These muffins deliver that familiar sweet banana taste with a moist texture from creamy Greek yogurt, all while keeping calories in check. They work wonderfully as a quick breakfast, a satisfying snack, or even a guilt-free dessert. Every time I bake these, I’m amazed at how such simple ingredients come together to make something so delicious and nourishing.

I first tried this recipe when looking for a healthier muffin alternative and now it has become a staple in our household. The balance of sweetness and tang from the Greek yogurt makes it addictive.

Ingredients

• One cup all-purpose flour: for structure and a tender crumb fresh and sifted if possible
• Half a cup rolled oats: to add hearty texture and boost fiber content
• Half a teaspoon baking soda: to help the muffins rise nicely
• Half a teaspoon baking powder: works with baking soda for the perfect lift
• One teaspoon cinnamon: adds warmth and complements the banana flavor beautifully
• Quarter teaspoon salt: balances sweetness and enhances all the flavors
• One medium ripe banana: mashed for natural sweetness and moisture
• Half a cup Greek yogurt: provides moisture while adding protein and tanginess
• Quarter cup honey or maple syrup: as a natural sweetener keeping things light
• One large egg: binds everything and adds richness
• One teaspoon vanilla extract: to elevate the overall taste profile

Step-by-Step Instructions

Preheat Your Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Proper preheating ensures your muffins bake evenly with a golden crust.

Prepare the Muffin Tin:

Line your muffin tin with parchment paper liners or lightly grease it with cooking spray to prevent sticking. This makes muffin removal a breeze.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Whisk thoroughly to eliminate lumps and to distribute ingredients evenly.

Mash the Banana:

In a separate bowl, mash the ripe banana until mostly smooth with a few small lumps remaining. These lumps add delightful texture to the final muffins.

Combine Wet Ingredients:

Add Greek yogurt, honey or maple syrup, egg, and vanilla extract to the mashed banana. Mix until the wet ingredients are fully combined and smooth.

Combine Dry and Wet Ingredients:

Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula just until combined. Be careful not to overmix as this can make the muffins dense.

Fill the Muffin Tin:

Spoon the batter into the muffin cups, filling each about three quarters full to allow room for rising without spilling.

Bake:

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove the muffins from the oven and let them cool in the tin for about five minutes. Transfer to a wire rack to cool completely before serving so they set perfectly.

Bookmark

Greek yogurt is my favorite ingredient here. It not only keeps the muffins moist but brings a subtle tang that balances the sweetness. I remember once doubling this recipe for a family brunch and everyone kept going back for more. It’s a crowd-pleaser every time.

Storage Tips

Store these muffins in an airtight container at room temperature and enjoy within three days for best freshness. For longer storage, refrigerate them for up to a week or freeze for up to three months. Make sure to cool muffins completely before storing to prevent sogginess.

Ingredient Substitutions

You can substitute the all-purpose flour with a gluten-free blend for a gluten-free option. Non-dairy yogurts like coconut or almond yogurt work well if avoiding dairy. For a vegan version, replace the egg with a flax egg or applesauce. Add chopped nuts or dark chocolate chips for extra texture and flavor if you like.

Serving Suggestions

Enjoy these muffins with a hot cup of coffee or tea for a simple treat. Adding a dollop of extra Greek yogurt or almond butter makes this snack even more satisfying and protein-rich. They also pair nicely with fresh fruit for a balanced breakfast.

Pro Tips

• Use overripe bananas as they maximize sweetness and moisture
• Avoid overmixing the batter to keep muffins light and tender
• Allow muffins to cool completely before storing to keep the best texture

Common Recipe Questions

→ Can I make these muffins vegan?

Yes, substitute the egg with a flax egg or applesauce, and use non-dairy yogurt alternatives to keep the texture moist and tender.

→ How do I make these muffins sweeter?

Adding more honey or maple syrup to the batter increases sweetness naturally. Mixing in chocolate chips also adds a rich sweet note.

→ Is whole wheat flour a good substitute?

Whole wheat flour works well for added fiber and nutrition but may create a denser texture compared to all-purpose flour.

→ What alternatives to Greek yogurt can I use?

Regular yogurt or applesauce can be used as substitutes, though texture and tang may vary slightly.

→ How should I store and reheat the muffins?

Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds after thawing if frozen.

→ What ingredients help the muffins rise and stay fluffy?

Baking soda and baking powder work together to create a light, airy texture by helping the muffins rise evenly during baking.