Greek Yogurt Banana Nut Muffins 

I know the beginning of the year is usually when the healthy resolutions begin. Gym memberships, healthy eating. Well, we are only a couple days away from the new year, so why not get a little head start on the eating part? 

When my son asked me to make muffins for breakfast, I checked out what I had in the cupboards and fridge and threw this batter together. The result was a golden brown, moist and airy muffin, with lots of banana flavor, not too sweet, and packed with protein from the Greek yogurt.

Greek Yogurt Banana Nut Muffins 

2 bananas, mashed

2 eggs

1 cup plain, nonfat Greek Yogurt 

1 teaspoon vanilla extract 

1/3 cup sugar

2 cups flour

2 teaspoons baking sofa

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

Dash of nutmeg

1/2 cup chopped walnuts 

In a bowl, whisk together bananas, eggs, yogurt, vanilla, and sugar.

In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and nutmeg.


Add the dry ingredients into the wet and mix well. Fold in the walnuts.

Scoop the batter into a greased muffin pan. I used coconut oil spray. I also used an ice cream scoop to measure out the batter evenly. I got a dozen good sized muffins this way. 

Bake at 350 for 15-20 minutes or until golden brown.


Enjoy warm with a nice cup of coffee. 


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