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Learn how to make moist and fluffy yogurt muffins using my one bowl recipe! They’re naturally sweetened, kid-friendly, and protein-packed.
Need more recipes with Greek yogurt? Try my protein pancakes, Greek yogurt banana muffins, yogurt cookies, and Greek yogurt brownies next.
I’m a sweets-for-breakfast guy–in case you can’t tell. If I can satiate my sweet tooth AND squeeze some protein into my breakfast, I’m all in.
That’s where this yogurt muffin recipe comes in. It’s every bit as light and fluffy as old fashioned muffins, just with a healthy dollop of yogurt for some protein, probiotics, and a tangy twist.
Table of Contents
Why I love this recipe
- Healthy. They’re naturally sweetened with bananas and maple syrup, and you only need ¼ cup of butter for the full dozen!
- Perfect texture. Each one is fluffy and soft with the most delicate crumb.
- Easy to customize. I included the base recipe plus several equally appetizing flavor swaps.
- Freezer-friendly. Make a double-batch and grab them from the freezer as you need them.
★★★★★ REVIEW
“I just made these. So light and fluffy. Delish” – Nafisa
Ingredients needed
- Bananas. Brown and spotty bananas are best since they’re the sweetest. I usually keep a bunch of brown bananas in my freezer for this very recipe. If you use frozen bananas, let them thaw completely (or pop them in the microwave).
- Butter. Use unsalted butter softened at room temperature.
- Maple syrup. For sweetness and to bind the ingredients.
- Yogurt. I tested a few different types: Greek yogurt, vanilla yogurt, and plain yogurt, and all three turned out equally good. I do suggest full-fat yogurts over low-fat or fat-free.
- Eggs. Preferably room temperature eggs.
- Vanilla extract. A must for any good muffin!
- All-purpose flour. Either regular flour, white whole wheat flour, or gluten-free flour. If you use the latter (as I did), ensure you use a blend with added xanthan gum.
- Baking powder and baking soda. Both are needed to give the muffins rise and tenderness.
- Salt. Just a pinch.
- Mix-ins. I typically use walnuts and chocolate chips, but you can use anything you like (I’ll provide some suggestions in the variations section!) or omit them completely!
How to make yogurt muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a large mixing bowl, whisk together the bananas, butter, and wet ingredients. Add the dry ingredients and combine.
Step 2- Bake. Divide batter into the muffin tin and bake for 17-19 minutes, or until a toothpick comes out mostly clean.
Step 3- Cool. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Arman’s recipe tips
- Don’t have yogurt? Fear not! I’ve made this same recipe with sour cream, and they turned out pretty darn good.
- Don’t overmix the muffin batter. Otherwise, too much gluten develops and you’ll lose air, making dense and chewy muffins.
- Remove the muffins from the tin. Transfer them to a wire rack once they’re cool enough to handle. If they stay in the tin for too long, they’ll overcook.
- Sift your dry ingredients. I’ll admit I don’t always do this, but it helps when mixing the batter… and it yields lighter, fluffier muffins.
Variations
- Make them vegan. Replace the eggs with an egg substitute, use dairy-free yogurt (coconut yogurt is fantastic!), and swap the butter for coconut oil or canola oil.
- Blueberry. Use blueberry-flavored yogurt and fold in 1/2 cup of fresh or frozen blueberries.
- Strawberry. Use strawberry-flavored yogurt and fold in ½ cup of fresh strawberries.
- Chocolate chip. Fold in 1/2 cup of chocolate chips.
- Lemon blueberry. Use lemon-flavored yogurt and fold in 1/2 cup of fresh or frozen blueberries.
- Pumpkin. Replace the bananas with 1 cup of pumpkin puree.
Storage instructions
To store: Muffins can be stored in an airtight container at room temperature for up to five days or in the fridge for up to one week.
To freeze: Place leftovers in a freezer bag and store them in the freezer for up to six months.
Frequently asked questions
Adding yogurt to muffins gives them a moist center and a tender crumb. If you use flavored yogurt, like blueberry yogurt, it will give the muffins a subtle blueberry flavor, too.
Yogurt typically replaces all or some of the fat used to make muffins, like butter or oil. It can also sometimes be used to replace eggs.
Muffins made with yogurt don’t need to be refrigerated unless they have a frosting made with yogurt.
More healthy muffin recipes to try
- 4 ingredient banana muffins
- Almond flour pumpkin muffins
- Healthy oatmeal muffins
- Low calorie muffins
Yogurt Muffins
Ingredients
- 3 large bananas mashed
- 1/4 cup butter softened
- 2/3 cup maple syrup
- 1/2 cup yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
- In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract. Add the flour, baking powder, baking soda, and salt and mix until combined. Fold through any mix-ins of choice.
- Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
Originally published December 2022, updated and republished September 2024
Extremely great tasting yogurt muffins I made for my husband who’s not a carb watcher like I am; he’s a bread & muffin lover. He absolutely ❤️ed the taste w/ the bananas & maple syrup. As an added extra for him, my dark chocolate ❤️er, I added a decent amount of dark chocolate chips. He told me can make these Yogurt Muffins anytime for him. I’d say they’re a WINNER in my house!
Wow this looks amazing. I love all ingredients so much.
I must give it a shot to try.
Can I use peanut or almond butter instead of usual butter?
10/10
Delicious
Loved this recipe! I used gluten free baking flour (bobs red mill) I wanted to see if I could replace the bananas with apples/ apple puree/ apple sauce?
Whoops typical me I forgot to add the Yogurt! A pretty key ingredient in a Yogart muffin…. And they still came out Amazing!
Your recipes all look so delish and simple to make. Only issue – could they be in metric (g) as well please? It would be such a breeze not to have to convert the recipe myself. TIA.
I found this recipe in the vegan section.?
I just made these. So light and fluffy. Delish
Thank you, Nafisa!
Do you think sour cream could be substituted for the yogurt in this recipe? Mostly I’m asking because I have sour cream I want to use up. I know sour cream and yogurt can often be used interchangeably in baking, but I wasn’t sure if it would be okay to do with this recipe.
The muffins look beautiful! I’m about to quit doing keto and just go back to calorie counting and these look like a good way to make a healthy break back into carbs. 🙂