In a large bowl mix together the Greek yogurt and honey until thoroughly combined. Mix in eggs, vanilla and banana. Scrape down sides of bowl and mix until combined. Stir in flour, baking powder, baking soda and salt until there are no dry patches remaining. Stir in frozen blueberries.
Using an ice cream scoop or large cookie scoop, scoop batter in greased or paper lined muffin pan. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Notes
Keeps at room temperature for up to 3 days. For extended storage freeze in a ziptop bag or freezer container for up to 2 months.
Nutrition Information
Serving size: 1 muffin
Recipe by Gather for Bread at https://gatherforbread.com/skinny-whole-wheat-blueberry-banana-muffins/