Greek Yogurt Banana Muffins

53 comments

5 from 110 votes
Jump to Recipe

These Greek yogurt banana muffins are super moist and fluffy and make a healthy and delicious snack or breakfast. Made in one bowl and ready in just 20 minutes.

Greek yogurt banana muffins.

My family adores my yogurt muffins and Greek yogurt banana bread so of course, I combined the two to make these delicious Greek yogurt banana muffins.

These muffins strike the perfect balance between indulgence and portion control. And with banana and yogurt at its heart, it is a wholesome, filling breakfast for a busy morning.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients Needed
  3. How to make banana Greek yogurt muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. More tasty muffin recipes to try
  7. Frequently asked questions
  8. Greek Yogurt Banana Muffins (Recipe Card)

Why you’ll love this recipe

  • They are quite healthy. Compared to the sugar-laden, refined flour, buttery store-bought counterparts, these homemade muffins are pretty healthy! I have used wholewheat flour, Greek yogurt, coconut oil, and bananas to lighten them up.
  • Comforting flavors. You cannot go wrong with the classic, familiar banana-vanilla flavors. If you love banana bread, you’ll finish these mini-versions in no time!
  • 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. I also love that you can carry them conveniently to bake sales, potlucks, and picnics.

Ingredients Needed

Don’t you love when your kitchen is filled with the aroma of freshly baked muffins?! Gather these simple ingredients, and get baking!

  • Bananas. You want fully ripe bananas to make these delicious muffins. Besides moistening the batter, they also naturally sweeten these desserts.
  • Greek yogurt. Plain, unflavored Greek yogurt enhances protein content and retains moisture in the muffins. If you’re watching calories, make the muffins with low-fat Greek yogurt.
  • 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. While I have used coconut sugar to sweeten my muffins, you could skip it entirely or use sugar-free sweeteners or maple syrup.
  • Vanilla extract. Vanilla complements the banana and yogurt wonderfully.
  • Baking soda. With Greek yogurt, baking soda creates air pockets and helps to get a lovely rise.
  • Salt. A pinch of salt creates a little contrast that beautifully brings out the natural sweetness of this dessert. 
  • White whole wheat flour. Sift the flour to remove any lumps. One reason for using whole wheat flour is that it has more dietary fiber than all-purpose flour, which means healthier muffins!

Find the printable recipe with measurements below.

How to make banana Greek yogurt muffins

You need no special ingredients, appliances, or skills to make this straightforward muffin recipe. Here’s how you make them at home.

Step 1- Make the batter. Mash the bananas in a large bowl. Add Greek yogurt and coconut oil and mix until homogenous. Mix in egg, sugar, vanilla extract, baking soda, flour, and salt to get a thick batter.

muffin batter in bowl.

Step 2- Bake the muffins. Portion the batter evenly into a greased 12-count muffin tin and bake in a preheated oven at 180°C/350°F until a toothpick comes out clean.

muffin batter in tin.

Step 3- Cool and serve. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

baked banana yogurt muffins in muffin tin.

Recipe tips and variations

  • Do NOT overbake the muffins. Muffins continue to bake in the muffin trays even after taking out of the oven. So once your toothpick comes out clean, remove the muffins from the oven for a soft, moist texture.
  • Do NOT overmix the batter. For a desirable tender texture, refrain from overmixing the batter. Fold the mixture using a spatula until combined, and bake quickly.
  • Adapt to your liking. Customize the muffins to your preference by mixing in nuts, raisins, toasted coconut flakes, or berries.
  • Experiment with different flavors! If you don’t prefer vanilla extract, you can use ground cinnamon or cardamom to flavor the muffins. If you’re not a fan of banana flavor, use pumpkin puree or applesauce instead.
  • Add seasonal berries. Strawberries, raspberries, and blueberries make fantastic additions to these yogurt muffins.

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.

banana yogurt muffins.

More tasty muffin recipes to try

Frequently asked questions

Can I make this recipe dairy-free?

Use plant-based yogurt (like coconut yogurt) instead of classic dairy yogurt to make this recipe dairy-free. 

Can I make this recipe with any other flour?

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 textures of muffins.

Can I add protein powder to these muffins?

Yes! To make them more filling like my protein muffins, add half a cup of vanilla protein powder to the batter. Note that you may have to adjust the liquid to adjust the consistency.

Greek yogurt banana muffins recipe.

Greek Yogurt Banana Muffins

5 from 110 votes
These Greek yogurt banana muffins are super moist and fluffy and make a healthy and delicious snack or dessert. Made in one bowl and ready in under 30 minutes.
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

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 remaining ingredients.
  • Evenly distribute the batter amongst the muffin liners and bake for 20-22 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.

Notes

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.

Nutrition

Serving: 1muffinCalories: 154kcalCarbohydrates: 22gProtein: 4gFat: 7gSodium: 71mgPotassium: 116mgFiber: 2gSugar: 7gVitamin A: 37IUVitamin C: 2mgCalcium: 23mgIron: 0.5mgNET CARBS: 20g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Delicious!! Doesn’t need the choc chips. My husband wants me to makes them again and serve them with whipped cream, lol! (Defeats the object of being healthy but oh well!:) )

  2. 5 stars
    In the ingredients list you don’t specify how much sweetener 1-2?
    So I assumed TB. It turned out delicious but took 90 seconds. I used a 6 oz ramekin & it really rose high above the rim. What size dish do you use? I loved the flavor w/o chocolate chips. I cut in half and spread peanut butter on it. Yum!

  3. If I wanted to make multiple muffins and bake them how would I increase this recipe? Say a 12 muffin count!

  4. p.s. Vegan omlettes are very popular in India! Search for Besan Chilla/Cheela on pintrest….they will not disappoint! 🙂

    1. Hi there- You can definitely add that instead of the granulated sweetener, although you’d need to adjust it to taste or even leave it out and top the muffin with it 🙂

  5. Just stumbled on this and had to try it! I substituted whole dairy milk and Oikos fat free Greek vanilla yogurt. Added vanilla and a pinch of salt. Also added some peanut butter. I ran out of chocolate chips so I used cacao nibs. It was fantastic!

See More Comments