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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.
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
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.
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.
Step 3- Cool and serve. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
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.
More tasty muffin recipes to try
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 textures of 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
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.
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!:) )
Hahaha extra whipped cream for him!
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!
Oh yes!! Amending it now 🙂
If I wanted to make multiple muffins and bake them how would I increase this recipe? Say a 12 muffin count!
Hmm I haven’t tried it, I’d just add it up by the number of muffins but feel free to experiment and see!
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!
1-2 Tablespoons of sweetener? In my opinion, that would make it way too sweet.
No worries, it depends on everyone’s tastebuds 🙂
These are fabulous! Kids approved them! Thank you for sharing!
Hi Nikky! Thanks so much for the feedback, STOKED they are kid approved too 🙂
p.s. Vegan omlettes are very popular in India! Search for Besan Chilla/Cheela on pintrest….they will not disappoint! 🙂
oooooo That looks delicious, Sharon!
Can I use honey as a sweetener…?
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 🙂
You say to use “1-2 sweetener”…1-2 what? Teaspoons? Tablespoons? Pinches?
Apologies for the oversight, Tom- It’s tablespoons
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!
Oh yay- I’m so glad you enjoyed it, Taylor!