Banana Yogurt Muffins

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

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.

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.

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

More healthy muffins to try

• Healthy blueberry muffins
• Healthy zucchini muffins
• Almond flour muffins
• Protein muffins
• Flourless muffins