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Moist Banana Cinnamon Greek Yogurt Muffins

Three banana cinnamon greek yogurt muffins stacked on a plate, one with a bite taken out showing the moist interior.
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You will make moist, high-protein muffins using ripe bananas and Greek yogurt, spiced perfectly with cinnamon. This recipe is simple and yields delicious breakfast or snack treats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • 1/2 cup plain Greek yogurt (full fat or 2%)
  • 1/2 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, combine the mashed bananas, Greek yogurt, brown sugar, and vegetable oil. Whisk until smooth.
  4. Add the egg and vanilla extract to the wet ingredients and mix until just combined.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the oil with melted coconut oil.
  • If your bananas are not very ripe, you can add 1/4 teaspoon of extra cinnamon for a stronger spice flavor.
  • These high protein banana muffins freeze well for up to three months if wrapped tightly.

Nutrition

Find it online: https://purecookingjoy.com/banana-cinnamon-greek-yogurt-muffins/

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