Greek Yogurt Banana Muffins

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These Greek Yogurt Banana Muffins are extra fluffy, moist and delicious.  Made with Greek yogurt for a protein boost and topped with crunchy almonds. 

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GREEK YOGURT BANANA MUFFINS

Greek Banana Yogurt Muffins makes an incredible and easy breakfast or snack on the go. These healthy muffins are so light and fluffy kids will love them too. You can indulge in these muffins without feeling too guilty because they are packed with more protein than your average muffin (thanks to the Greek yogurt). 

I love buying bananas in bulk each week because I know if we don’t eat them all, I have a great excuse to make these muffins, my Healthy Banana Nut Muffins or my gluten-free Banana Bread. These muffins are delicious just as they are but you can also add a smear of butter, jam, honey or nut butter to them if you want!

Muffins are always a great idea to make and have handy in your kitchen at all times. You can enjoy them as a breakfast, snack or dessert. Some of my other favorite muffin recipes that also require less than 30 minutes and are extra fluffy are these Glazed Lemon Poppy Seed Muffins,  Almond Poppy Seed Muffins and Pumpkin Cream Cheese Swirl Muffins. 

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INGREDIENTS 

• Bananas: ripe bananas with dark spots are ideal for this recipe. 
• Vanilla or Plain Greek yogurt: adds flavor, moisture and makes these muffins fluffy. 
• Egg: binds all of the ingredients together. 
• Vanilla extract: adds so much flavor to these muffins and makes the vanilla flavor stand out. 
• Honey + brown sugar: adds more sweetness. 
• Butter: gives these muffins the “bakery-style” taste. Also makes these muffins super light. 
• Cinnamon: adds a warm flavor.
• Flour: if you want to make these muffins healthier, use whole wheat flour instead. 
• Baking soda: will make these muffins rise and puff to the top of the muffin tin. 
• Almonds: use can also use chopped pecans, walnuts or hazelnuts.

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HOW TO MAKE GREEK YOGURT BANANA MUFFINS

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OTHER INGREDIENTS TO ADD TO BANANA MUFFINS

Some other delicious ingredients to add to these muffins are 1/2 cup chocolate chips if you want to add a hint of chocolate. You can use mini chocolate chips, regular chocolate chips or dark chocolate chips.

Add a 1/4 cup of peanut butter or any nut butter if you want to add even more protein and if you love a nuttier flavor.

If you want to add some chewiness to these muffins, add 1/3 cups of raisins, dried cranberries, dried cherries or dried blueberries. 

For the topping, you can add the chopped almonds to the tops of these muffins that is stated in the recipe directions. You can also glaze the tops of with a light vanilla glaze OR you can make these Greek Yogurt Banana Muffins extra special and jazz them up with SPRINKLES for color and fun! If you know someone who really loves banana muffins, make these for them on their birthday.

HOW TO MAKE BANANA MUFFINS HEALTHY

If you want to make these Banana Muffins healthier, swap the all-purpose flour for whole wheat flour, omit the brown sugar and add a tablespoon of chia seeds ad flax seeds for extra fiber. Since these muffins are made with greek Yogurt, they have more protein than regular muffins. Plus the yogurt makes these muffins so fluffy and moist.

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THESE GREEK YOGURT BANANA MUFFINS ARE

• Perfect for an after school snack for kids or to add to their lunch box.
• A great way to use up any leftover ripe bananas. The riper the bananas are, the sweeter these muffins will be. 
• So easy to make. No special mix gadgets or mixers are required in this recipe, just a few bowls!
• Simple enough to enjoy any time of the day.

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STORAGE AND FREEZING MUFFINS

To store any leftover muffins, place them in an airtight container or place them on a dish or platter and cover them with plastic wrap. Be sure to store them in an cooled area (on the kitchen counter is perfect). They will last up to 5 days, but of course fresh is best. 

If you want to freeze the muffins, cool the muffins completely before wrapping them. Flash freeze them in the freezer for 30 minutes. Once they are frozen, place them in a heavy duty freezer bag until ready to enjoy. They will last up to 3 months in the freezer. 

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Muffins can be thawed completely at room temperature. Heat muffins in the microwave or oven until warmed. 

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LOOKING FOR OTHER NUTRITIOUS MUFFIN AND BREAD RECIPES?

• Healthy Pumpkin Oat Muffins
• Healthy Chocolate Banana Muffins
• Cinnamon Banana Bread
• Healthy Zucchini Muffins
• Strawberry Muffins (made with Greek Yogurt)
• Mini Blueberry Lemon Muffins
• Apple Cinnamon Oat Bread
• Blueberry Oatmeal Breakfast Muffins

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Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are extra fluffy, moist and delicious.  Made with Greek yogurt for a protein boost and topped with crunchy almonds.

3.82 from 121 votes

Print Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana muffins, banana nut muffins, greek yogurt banana muffins, yogurt banana muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 28 minutes minutes

Servings: 12 standard size muffins

Calories: 187kcal

Author: Kathryn Donangelo

Ingredients

• ▢ 3 ripe bananas- my bananas had lots of dark spots on them this is perfect because they are extra sweet, naturally
• ▢ ½ cup vanilla or plain flavored Greek yogurt
• ▢ 1 whole large egg
• ▢ 2 tsp. vanilla extract
• ▢ ¼ cup honey; melted
• ▢ ½ cup brown sugar; packed
• ▢ 2 Tbsp. melted butter
• ▢ 1 tsp. ground cinnamon
• ▢ 1 ½ cup flour
• ▢ 1 tsp. baking soda
• ▢ ¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins (optional)

Instructions

• Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
• In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
• Line a 12 muffin tin with cupcake liners or grease the muffin tin. Spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds or chocolate chips onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper or from the muffin tin and enjoy!

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Notes

1. To store any leftover muffins, place them in an airtight container or place them on a dish or platter and cover them with plastic wrap. Be sure to store them in an cooled area (on the kitchen counter is perfect). They will last up to 5 days, but of course fresh is best. 
   If you want to freeze the muffins, cool the muffins completely before wrapping them. Flash freeze them in the freezer for 30 minutes. Once they are frozen, place them in a heavy duty freezer bag until ready to enjoy. They will last up to 3 months in the freezer. 
   Muffins can be thawed completely at room temperature. Heat muffins in the microwave or oven until warmed. 
2. How to make these muffins healthier: swap the all-purpose flour for whole wheat flour, omit the brown sugar and add a tablespoon of chia seeds ad flax seeds for extra fiber. Since these muffins are made with greek Yogurt, they have more protein than regular muffins. Plus the yogurt makes these muffins so fluffy and moist!
3. Some other delicious ingredients to add to these muffins are 1/2 cup chocolate chips,  1/4 cup of peanut butter or any nut butter if you want to add even more protein and if you love a nuttier flavor OR 1/3 cups of raisins, dried cranberries, dried cherries or dried blueberries. 
4. Topping ideas: instead of the chopped almonds, you can top these muffins with a light glaze or sprinkles for fun.   

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 32.1g | Protein: 2.9g | Fat: 3.5g | Saturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 168mg | Fiber: 1.6g | Sugar: 16.5g | Calcium: 20mg | Iron: 1mg

 This recipe was last updated November 20, 2024 to include additional photos and information. Originally posted April 27, 2021 By Kathryn Donangelo.