Best 5 Banana Blueberry Muffins With Greek Yogurt Recipes

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Are you in search of a delightful and nutritious treat that combines the sweet flavors of bananas and blueberries, with the added goodness of Greek yogurt? Look no further! Indulge in the heavenly experience of banana blueberry muffins, infused with the richness of Greek yogurt. These muffins offer a perfect balance of flavors and textures, making them an ideal snack or breakfast option. With a moist and fluffy interior, complemented by a crispy outer crust, these muffins are sure to tantalize your taste buds and leave you craving more. Discover the best recipe for banana blueberry muffins with Greek yogurt, and embark on a culinary journey that will redefine your muffin experience.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT



Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
  • Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
  • Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

GET-UP-AND-GO MUFFINS WITH GREEK YOGURT, OATMEAL, AND BLUEBERRIES



Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries image

No oil, no butter... This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze.

Provided by Chef V

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

cooking spray
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups Greek yogurt
2 eggs
½ cup unsweetened applesauce
⅓ cup brown sugar
2 tablespoons water
1 ½ tablespoons vanilla extract
1 ¼ cups fresh blueberries
1 teaspoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
  • Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
  • Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
  • Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
  • Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 31.2 g, Cholesterol 35.7 mg, Fat 3.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 270.7 mg, Sugar 9.7 g

BANANA-YOGURT OATMEAL MUFFINS



Banana-Yogurt Oatmeal Muffins image

A healthy, tasty muffin your family is sure to love. For the Greek yogurt, I highly recommend Oikos or Chobani. It lends a very delicate texture to the end product. The blueberry flavor doesn't come through on its own, but adds a nice depth of flavor.

Provided by cloroxxy

Categories     Quick Breads

Time 23m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1 cup rolled old fashioned oats
1 1/2 cups mashed ripe bananas
4 ounces blueberry Greek yogurt
2 eggs, beaten
1/4 cup canola oil
2 teaspoons vanilla
oats

Steps:

  • Preheat oven to 350 degrees.
  • Combine all dry ingredients and set aside.
  • In a separate bowl, combine all wet ingredients.
  • Slowly mix in the dry mixture until well combined.
  • Spray your muffin pans with nonstick spray.
  • Fill each muffin cup 3/4 full and sprinkle with oats.
  • Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.

SKINNY BANANA BLUEBERRY MUFFINS



Skinny Banana Blueberry Muffins image

This slightly edited recipe comes to you from the awesome blog http://sallysbakingaddiction.com/ - I made it with ww flour, and it was super delish! Even the parrots went nuts for it! (Then again, they eat pretty much everything...) I did toss the frozen blueberries in a heaping tablespoon of flour, to prevent blue muffins. This is definitely a keeper!

Provided by Katzen

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 1/2 cups white whole wheat flour (or mix of whole wheat and all-purpose)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup banana, mashed very ripe (about 2 large very ripe bananas)
1/4 cup nonfat yogurt, vanilla greek (or any yogurt)
1 large egg, beaten
3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
1 1/4 cups blueberries, fresh or 1 1/4 cups blueberries, frozen

Steps:

  • Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
  • In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
  • In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
  • Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
  • *Note: Do not use cupcake liners; muffins will stick to them.

GREEK YOGURT BLUEBERRY MUFFINS



Greek Yogurt Blueberry Muffins image

Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1/3 cup milk
1/4 cup canola or vegetable oil
1 container (6 oz) Greek Fat Free honey vanilla yogurt
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh or frozen (do not thaw) blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  • In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Use very ripe bananas for the best flavor and texture in your muffins.
  • Mash the bananas well before adding them to the batter to ensure even distribution and a smooth texture.
  • Do not overmix the batter. Overmixing can result in tough, dense muffins.
  • Fill the muffin cups only about 2/3 full to prevent overflowing during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry muffins.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • For a sweeter muffin, add chopped chocolate chips, nuts, or dried fruit to the batter.
  • For a healthier muffin, use whole wheat flour instead of all-purpose flour and reduce the amount of sugar.

Conclusion:

These banana blueberry muffins with Greek yogurt are a delicious and nutritious breakfast or snack. They are easy to make and can be customized to your liking. With their moist texture, sweet banana flavor, and juicy blueberries, these muffins are sure to be a hit with everyone who tries them. So next time you have a craving for something sweet and satisfying, give these muffins a try. You won't be disappointed!

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