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Healthy One Banana Muffins

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 9 muffins 1x


  • 2 large eggs
  • 1/2 cup (110 g) plain 2% Greek yogurt
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/2 cup (100 g) coconut palm sugar*
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/4 cup (150 g) whole wheat pastry flour**


  1. Preheat your oven to 350ºF (176ºC), and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  2. In a large mixing bowl, lightly beat the eggs just until the yolks break apart. Whisk in the Greek yogurt, banana, sugar, vanilla, and baking soda, mixing until smooth.
  3. Slowly spoon in the flour and gently stir it in until just combined. Fold in any add-ins, if using.
  4. Divide the batter evenly among the 9 muffin cups, filling them 3/4 full.
  5. Bake for 20 – 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.


* You can also use brown sugar or cane sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d probably go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I’ve also had readers say that an all-purpose gluten-free mix works as well.

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Keywords: banana muffins, breakfast, Greek yogurt, healthy, muffins, oil-free, one banana, recipe, snack