Recipe: Greek Yogurt Banana Muffins

These healthful, moist banana muffins are a little late for National Banana Bread Day (February 23, 2017) but any day is a banana muffin day as far as I’m concerned!


Print Recipe
Greek Yogurt Banana Muffins
Start your day right with a dose of fiber, protein, potassium and whole grains! Personally, I love them toasted and slathered with chunky peanut butter!
Prep Time 10 minutes
Cook Time 23 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 23 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease your muffin tin with cooking spray or butter.
  2. In a large bowl, whisk together Greek yogurt,bananas, eggs, syrup, sugar and salt. In a small bowl, combine the flours, baking soda, baking powder and cinnamon.
  3. Pour half of the flour mixture into bowl with the Greek yogurt and mix until just combined. Do the same with the second half of the flour. Add in the pumpkin seeds. Stir as little as possible! Overmixed batter leads to tough muffins. Sprinkle the muffins with pumpkins seeds. I had some oats on the counter that I wanted to use up so I sprinkled those on top, too!
  4. Bake for 23-25 minutes. Check your muffins at the halfway point to make sure they are browning evenly. I recommend rotating your muffin tin(s) if you do not have a convection oven. You can insert a toothpick into the center of your muffin to see if comes out clean. Or, you can press the top of the muffin and if it bounces back, then its done!
Recipe Notes

I made nine muffins, but you are free to make smaller muffins (or larger ones!). If you would like to make this into banana bread, put the batter in a greased loaf pan and bake for about 40 minutes at the same temperature.

This recipe was adapted from the blog, Running With Spoons. Here
is the link to this blogger's recipe.

 

 

Share this Recipe
 


Leave a Reply

Your email address will not be published. Required fields are marked *