Banana Greek Yogurt Muffins | What’s Cookin’ Italian Style Cuisine

A muffin that is not too sweet yet moist, tender, and packed with naturally sweet banana flavor, thanks to the combination of ripe bananas and protein-rich Greek yogurt.

Whether you’re looking for a quick breakfast, an afternoon snack, or a lunchbox favorite, these muffins are easy to make and perfect for serving unexpected guests.

Greek yogurt comes in many flavors, and a combination of flavors can make a new batch every time you make muffins.

The yogurt addition also provides the moisture from its proteins, so less butter or oil is needed in many traditional muffin recipes.

These homemade banana muffins fill your kitchen with the comforting aroma of fresh bananas and warm vanilla while baking.

They’re freezer-friendly, easy to customize with your favorite mix-ins, and taste just as wonderful the next day.

Whether you’re a beginner baker or have been baking muffins for years, this recipe is nearly foolproof and produces bakery-quality results every time.

Why You Will Love Banana Greek Yogurt Muffins

• Perfectly moist thanks to creamy Greek yogurt.
• Uses overripe bananas that might otherwise go to waste.
• Easy to make with simple pantry ingredients.
• Great for breakfast, brunch, snacks, or dessert.
• Freezes beautifully for meal prep.
• Naturally sweet with rich banana flavor.
• Kid-friendly and adult-approved.
• Easily customized with chocolate, nuts, fruit, or spices.
• Higher in protein than many traditional banana muffin recipes.
• Stays soft for several days.

Tips for Banana Greek Yogurt Muffins

1. Use bananas that are heavily spotted or nearly black for the sweetest flavor.
2. Do not overmix the batter. Stir only until the flour disappears to keep muffins light and fluffy.
3. Allow refrigerated ingredients to come to room temperature before mixing.
4. Fill muffin cups about 3/4 full for beautifully rounded tops.
5. Sprinkle coarse sugar on top before baking for a bakery-style finish.
6. Check for doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs.
7. Let muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.
8. Store completely cooled muffins in an airtight container or freeze for later treats.

Mix-In or Alternatives for Banana Muffins

• Chopped walnuts, Pecans, Macadamia nuts, Sliced almonds
• Mini chocolate chips, Dark chocolate chunks, White chocolate chips, Peanut butter chips, Butterscotch chips
• Fresh blueberries, Diced strawberries, Raspberries, Chopped apples, Diced pears
• Shredded coconut, Dried cranberries, Raisins
•  Cinnamon, Nutmeg, Pumpkin pie spice, Cardamom, Ginger, Vanilla bean paste, Almond extract, Maple extract
• Orange zest, Lemon zest
• Crunchy Toppings: Rolled oats, chopped pecans, Cinnamon streusel, Brown sugar crumble, Toasted coconut, Granola

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Questions and Answers

1. Can I use frozen bananas? Absolutely! Thaw completely and drain any excess liquid before mashing.
2. Can I substitute regular yogurt? Yes, but Greek yogurt provides a thicker batter and a richer, moister texture.
3. Can I make mini muffins? Yes. Reduce the baking time to approximately 10–14 minutes.
4. Can I make these ahead? Yes! They stay moist for days and freeze exceptionally well.

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American

Yield: 12

Author: Claudia Lamascolo

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Banana Greek Yogurt Muffins

If you have a few ripe bananas sitting on your counter, these Banana Greek Yogurt Muffins are one of the best ways to put them to delicious use

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 3 medium overripe bananas, thoroughly mashed (about 1 to 1.5 cups)
• 1 single container of Greek Yogurt (any brand or flavor)
• 2 large eggs
• 6 tablespoons melted butter and cooled
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups AP flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional Mix-ins: see under notes below

Instructions

1. Preheat your oven to 350°F (175°C) degrees and grease a 12-cup muffin tin or line a muffin tin with paper liners (I lightly oil-spray for easy removal or they stick to the paper), then set aside.
2. In a large bowl, using a fork tines, mash the bananas.
3. Add in the Greek yogurt, eggs, melted butter, sugar, and vanilla extract until smooth.
4. In a clean bowl, combine the flour, baking soda, and salt and whisk together.
5. Add the flour mixture to the wet ingredients just until moistened.
6. Fold in any mix-ins. Do not over-stir the batter.
7. Using an ice cream scoop, add the batter to the muffin tins.
8. Bake in the preheated oven for around 25 minutes or until the middles look dry.
9. Note: this can be made into one large loaf pan. however the cooking time will be 55 to 60 minutes.

Notes

Tips for Banana Greek Yogurt Muffins

1. Use bananas that are heavily spotted or nearly black for the sweetest flavor.
2. Do not overmix the batter. Stir only until the flour disappears to keep muffins light and fluffy.
3. Allow refrigerated ingredients to come to room temperature before mixing.
4. Fill muffin cups about 3/4 full for beautifully rounded tops.
5. Sprinkle coarse sugar on top before baking for a bakery-style finish.
6. Check for doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs.
7. Let muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.
8. Store completely cooled muffins in an airtight container or freeze for later treats. 

Mix-In or Alternatives for Banana Muffins

• Chopped walnuts, Pecans, Macadamia nuts, Sliced almonds
• Mini chocolate chips, Dark chocolate chunks, White chocolate chips, Peanut butter chips, Butterscotch chips
• Fresh blueberries, Diced strawberries, Raspberries, Chopped apples, Diced pears
• Shredded coconut, Dried cranberries, Raisins
•  Cinnamon, Nutmeg, Pumpkin pie spice, Cardamom, Ginger, Vanilla bean paste, Almond extract, Maple extract
• Orange zest, Lemon zest
• Crunchy Toppings: Rolled oats, chopped pecans, Cinnamon streusel, Brown sugar crumble, Toasted coconut, Granola

Nutrition Facts

Sodium (milligrams)

246 mg

Cholesterol (grams)

46 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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