Greek Yogurt Banana Muffins
Protein-packed banana muffins that are moist, fluffy and perfect for breakfast or snacks!
Equipment
- Mixing Bowls
- Muffin Pan
Ingredients
- 3/4 cup flour
- 1/4 cup sugar or substitute I use Splenda monk fruit sweetener
- 1 ripe banana mashed
- Pinch of salt
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup Greek yogurt
- 1 tsp vanilla
- 1 tbsp avocado oil
- 2 tbsp chocolate chips optional, for topping
- 2 tbsp chopped pistachios optional, for topping
Instructions
- Preheat the oven to 350°F. Line your muffin tin with paper liners or spray well to prevent sticking.
- In a medium bowl, combine flour, sugar, salt, and baking soda. Mix well and set aside.
- In another bowl, mash the banana until smooth. Add egg, Greek yogurt, vanilla, and avocado oil, then mix well until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix - a few small lumps are fine.
- Evenly divide the batter between 8 muffin cups.
- If desired, sprinkle chocolate chips and chopped pistachios on top of each muffin.
- Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Store leftovers in an airtight container in the fridge for up to 5 days. Microwave for a few seconds before eating for the best texture. Enjoy!
Nutrition
Calories: 136kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 21mgSodium: 79mgPotassium: 102mgFiber: 1gSugar: 9gVitamin A: 47IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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