This post may contain affiliate links. See my disclosure policy.
These banana yogurt muffins are super moist and fluffy and bake in 20 minutes. My family LOVES to have them for breakfast, but they make a wholesome snack, too.
Love baking with yogurt? Try my yogurt muffins, banana bread with yogurt, Greek yogurt brownies, and yogurt cookies next.
In my house, muffins are an anytime food. If certain family members could have them for almost every meal, they’d do it.
Because I don’t want my little ones on a constant sugar rush, I’ve developed this banana muffin recipe with a secret wholesome ingredient: yogurt! Adding yogurt to banana muffins makes them super moist in the middle and also adds extra protein. Don’t fret, though- these taste like any good muffin out there!
Table of Contents
Why I love this recipe
- They are healthy. Instead of butter, white flour, and sugar, I have used wholewheat flour, Greek yogurt, coconut oil, and bananas to lighten them up.
- Made in one bowl, so clean-up is a breeze.
- Easy to customize. I typically bake these muffins as is, but they’d be great with chocolate chips, berries, or other mix-ins of choice.
- They are so versatile. Late afternoon snack for the kids, a quick breakfast, or a chilled-out coffee date at home, these banana yogurt muffins are perfect for every occasion.
Ingredients Needed
- Bananas. You want fully ripe bananas to make these delicious muffins. Besides moistening the batter, they also naturally sweeten these desserts.
- Plain yogurt. I typically use Greek yogurt, but any thick, plain yogurt will work fine.
- Coconut oil. Melted coconut oil is an excellent substitute for butter. Honestly, I prefer it over butter when making muffins because they yield a more tender crumb.
- Coconut sugar. My preferred sweetener. White sugar or brown sugar works too.
- Vanilla extract. A must for any good muffin.
- Baking soda. For the muffins to rise.
- Salt. Just a pinch to balance out the sweet flavors.
- White whole wheat flour. One reason for using whole wheat flour is that it has more dietary fiber than all-purpose flour, which means healthier muffins!
How to make banana 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- Mash the bananas in a large bowl. Add Greek yogurt and coconut oil and mix until homogenous.
Step 2- Mix in the remaining ingredients until combined. Fold through the chocolate chips.
Step 3- Portion the batter evenly into a greased 12-count muffin tin.
Step 4- Bake the muffins for 18-20 minutes, or until a toothpick comes out clean.
Arman’s recipe tips
- Do NOT overbake the muffins. These muffins continue to bake in the muffin trays even after taking out of the oven. So once your toothpick comes out *just* clean (i.e., with a few moist crumbs), take them out!
- Do NOT overmix the batter. The #1 reason why muffins turn out gummy or dense is from overmixing. My rule of thumb is to mix until no flour pockets remain.
- Add mix-ins. Customize the muffins to your preference by mixing in nuts, raisins, toasted coconut flakes, or berries.
- Make mini muffins. Transfer the mixture into a mini muffin tin and reduce the baking time by 7 minutes.
- Use flavored yogurt. Change up the base of the muffin batter by using flavored yogurt (my sister LOVES it when I make it with blueberry yogurt).
Storage instructions
To store. Store these muffins in a closed container for 3-4 days at room temperature.
To freeze. These banana yogurt muffins freeze well. Put the muffins in freezer-safe bags and freeze them for 6 months.
Frequently asked questions
Use plant-based yogurt (like coconut yogurt) instead of classic dairy yogurt to make this recipe dairy-free.
Sure, you can! I often use oat flour or gluten-free flour to make these muffins. You could also use standard all-purpose flour to make these banana yogurt muffins. Depending on the flour, you may end up with slightly different muffin textures.
More healthy muffins to try
- Healthy blueberry muffins
- Healthy zucchini muffins
- Almond flour muffins
- Protein muffins
- Flourless muffins
Banana Yogurt Muffins
Ingredients
- 2 large bananas overripe
- 1/2 cup Greek yogurt
- 1/3 cup coconut oil melted
- 1/2 cup coconut sugar or white sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups white wholewheat flour
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add the bananas and mash them. Mix in the Greek yogurt and melted coconut oil until smooth. Fold through the coconut sugar, eggs, vanilla, salt, and white wholewheat flour. If using chocolate chips, fold them through.
- Evenly distribute the batter amongst the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
In my
Shops there is only “greek style yoghurt”. You think its the same?
Amazing muffins, my family love them.