Go Back
–+ servings
greek yogurt banana mini muffins
Print Recipe
5 from 1 vote

Yogurt Banana Mini Muffins

These light and fluffy yogurt banana muffins are made with greek yogurt in place of butter!
Servings: 24
Author: Joy Shull

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 cup very ripe mashed banana 2-3 medium bananas
  • ½ cup plain whole milk greek yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup maple syrup

Instructions

  • Preheat the oven to 350 degrees.
  • Whisk together the salt, baking soda, flour, and cinnamon in a mixing bowl.
  • In a separate bowl, whisk together the wet ingredients: mashed bananas, yogurt, eggs, vanilla extract, and maple syrup.
  • Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
  • Grease a mini muffin tin with cooking spray.
  • Use a mini cookie scoop to distribute the batter evenly into the mini muffin tin. The tins should be filled up to the top of all 24 mini muffin spots.
  • Bake the muffins at 350 degrees for 13-16 minutes, or until a toothpick inserted comes out clean.
  • Allow the muffins to cool several minutes in the muffin pan, then transfer them to a wire cooling rack to cool completely. Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 78mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg