Banana Yogurt Muffins

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5 from 116 votes
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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.

Greek yogurt banana muffins.

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
  1. Why I love this recipe
  2. Ingredients Needed
  3. How to make banana yogurt muffins
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More healthy muffins to try
  8. Banana Yogurt Muffins (Recipe Card)

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.
Banana yogurt muffins.

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.

mashed bananas, coconut oil, and yogurt in a bowl.

Step 1- Mash the bananas in a large bowl. Add Greek yogurt and coconut oil and mix until homogenous.

muffin batter in a bowl.

Step 2- Mix in the remaining ingredients until combined. Fold through the chocolate chips.

muffin batter in a muffin tin.

Step 3- Portion the batter evenly into a greased 12-count muffin tin.

baked yogurt banana muffins.

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.

banana yogurt muffins with chocolate chips.

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 muffin textures.

More healthy muffins to try

banana yogurt muffins recipe.

Banana Yogurt Muffins

5 from 116 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 servings
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 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.

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: 1servingCalories: 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!

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.

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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. I am always stoked to find a dessert recipe without coconut flour. After finding I couldn’t have dairy, gluten, or eggs without something terrible happening to my body, I went researching desserts again thinking, ‘Ok, I can do this as long as I can still get my sweets’ then I find out a majority has the one other item that I am allergic to… Coconut! And it’s like the ‘omnipotent being that is awesome in any form’ I mean it’s just an itchy mouth (so far) but with how my other intolerances kicked into dilibitating overdrive within a year’s time frame, I’m not chancing it. So yeah, thanks for this little quick sweet treat!

  5. 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 🙂

  6. 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!

  7. I love overnight oats with Greek yogurt and love this idea as a nice change! But what is the measurement for the sweetener? It says 1-2…?

    1. Oh awesome- Hope you enjoy them! As for the carbs, if you add the ingredients to a calorie calculator, it will provide it for you! Enjoy!

  8. Funny story – and surprisingly, I don’t consider it a fail.
    I had planned on making this for breakfast this morning however forgot to plan to have some ground flax ready. I didn’t want to wake my boyfriend by flipping on the Vitamix this early so I figured I’d see what happened if I omitted the egg part. I had already started making it so I was like, “what the heck, why not. Worst thing that can happen is I throw it out.” Plus, there’s a whole tsp of baking powder. So I measured out everything using 40 g oat flour and then realized I accidentally used cayenne pepper instead of cinnamon! This is not my morning. Needless to say, I kept going. I ended up microwaving for like 3.5 mins or something but this thing was darn good. I’m usually not able to get much success using your recipes because I usually use rice/pea protein instead of whey and flax instead of eggs – but I’d definitely have to use this one again, possibly the right way? Lol!
    I took a picture of it, I wish I could post that in the comments…

  9. Since my digestion and Greek yogurt got in a fight, I’ve had to take a vacation from Greek yogurt for a while! I don’t know when I’ll be incorporating it back into my diet or if I will at all, but I’ll probably start off by putting it in something else, like this muffin!

  10. Another hit, Arman! I’m house/cat sitting for my parents and had to use “regular” yogurt and chocolate chips, but it was still delicious. 🙂

  11. So Delicious has a pretty goo Greek yogurt. It’s not as tart as the regular kind so I like it more. I’ve never used cream or ice cream in baking but that cannot be wrong. Have a great weekend Arman

  12. I would have never thought to bake with greek yoghurt, but it makes sense! And can you please ask your friend to send me some of those ice cream cupcakes? Kthx

  13. I’ve never tried dairy free greek yogurt but I’ll have to look out for that! I’d go full fat of course 🙂

  14. i used to eat greek yogurt every day and then one day stopped buying it and gave it up! it happened after I was sick over the summer but then Amanda’s reminder yesterday with her banana oat greek yogurt muffins which she is turning into a mug cake or something tomorrow made me think I need to take up greek yogurt again and now you confirmed I should. I gotta get some in the house!

    1. You should try it out- I’m so glad I shared this recipe, it’s like my sweet potato brownies- In my archives but finally seeing light for all to enjoy!