Blueberry Banana Greek Yogurt Muffins
Prep time
Cook time
Total time
Low-fat blueberry banana muffins prepared with wholesome ingredients and protein-rich Greek yogurt make the perfect grab and go snack.
Serves: 12
  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup plain greek yogurt
  • 3 medium ripe bananas, mashed
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened coconut milk
  • 2 cups white-whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ cups fresh blueberries
  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together the eggs and brown sugar.
  3. Next whisk in the mashed banana, Greek yogurt, pure vanilla extract, and unsweetened coconut milk.
  4. Add the flour, baking soda, cinnamon, and sat on top of the wet ingredients.
  5. Mix the ingredients just until everything is combined.
  6. Slowly stir in 1¼ cup of the blueberries.
  7. Divide the batter among a 12-cup muffin pan.
  8. Divide the rest of the blueberries among the muffin cups.
  9. Bake for 18-20 minutes or until you can stick a toothpick in the center of a muffin and some crumbs stick to it.
  10. Let cool in the pan for about 5 minutes and then finish cooling on a wire rack.
Sugar: 19

Make-ahead instructions

These muffins can be made completely ahead of time an frozen up to 3 months.
Nutrition Information
Serving size: 1 muffin Calories: 184 Fat: 1 Saturated fat: 0 Carbohydrates: 39 Fiber: 4 Protein: 5
Recipe by Organize Yourself Skinny at