Low Calorie Greek Yogurt Banana (Printer-Friendly Version)
Moist and light banana muffins with Greek yogurt and wholesome ingredients for a nourishing snack or breakfast.
# Required Ingredients:
→ Dry Ingredients
01 -
120 g all-purpose flour
02 -
45 g rolled oats
03 -
2.5 g baking soda
04 -
2.5 g baking powder
05 -
2.5 g ground cinnamon
06 -
1.25 g salt
→ Wet Ingredients
07 -
1 medium ripe banana (approximately 120 g)
08 -
120 g plain Greek yogurt
09 -
60 mL honey or maple syrup
10 -
1 large egg
11 -
5 mL vanilla extract
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C to ensure even baking.
02 -
Line a muffin tin with parchment paper liners or lightly grease with cooking spray.
03 -
In a mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon, and salt until evenly combined.
04 -
In a separate bowl, mash the ripe banana until smooth with a few small lumps remaining.
05 -
Add Greek yogurt, honey or maple syrup, egg, and vanilla extract to the mashed banana and mix thoroughly until smooth.
06 -
Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined to avoid tough muffins.
07 -
Spoon the batter into the muffin cups, filling each about 75% full to allow room for rising.
08 -
Bake in the preheated oven for 18 to 20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
09 -
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Handy Cooking Tips:
01 -
Use overripe bananas for enhanced sweetness and moisture.
02 -
Do not overmix the batter to maintain a tender crumb.
03 -
Allow muffins to cool completely before storing to prevent sogginess.